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500 g firm ripe tomatoes
A bowl of ice water
250 g LANCEWOOD® Mozzarella Ball
A handful of fresh basil leaves
Salt and freshly ground black pepper to taste
125 ml olive oil
30 – 45 ml balsamic vinegar
1 x 900 ml mason jar
Cut a cross in the top of each tomato. This helps with peeling it. Drop the tomatoes in the boiling water. Leave the tomatoes in the hot water for about 4 minutes. Remove from the water with a slotted spoon and drop into ice water. Leave for 3 – 4 minutes. Remove from the ice water. Peel and slice the tomatoes. Slice the mozzarella ball. Pick the basil leaves from the stems. Season the sliced tomato with salt, pepper, olive oil and balsamic vinegar. Leave to stand for 10 minutes.
Layer the tomatoes, mozzarella and basil leaves in the jar. Drizzle the remaining olive oil over. Leave to stand for about 30 minutes before serving. Turn out on a platter and serve with extra basil.
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