* If using oil-packed tomatoes, drain well and pat
dry. Mince. If using dehydrated, soak in water for a
few minutes according to directions on package. Dry,
then mince.
Cut mozzarella into 1/4-inch cubes. Chop fresh basil
leaves finely. Mince garlic clove; use more garlic if
preferred. Combine the cheese, basil, garlic,
sun-dried tomatoes and black pepper in small bowl. Add
the olive oil and blend well. Cover and refrigerate 1
hour to blend flavors. Just before serving, prepare
cherry tomatoes by removing the stem end, cutting a
thin slice from bottom of tomato to keep it setting
straight and removing center from tomatoes with melon
baller or small spoon. Sprinkle inside of tomatoes
very lightly with salt and invert on paper towels to
drain briefly. Stuff the tomatoes with the cheese
mixture, garnish with small basil leaves and serve
immediately.
NOTES : For best flavor fresh tomatoes should not be
refrigerated; plan on serving these soon after filling.
