Here is a delicious, easy recipe for stuffed tomatoes. You can find the recipe at www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?ref=magazine.
I tweaked it a bit.
Of course you need to start with a ripe, fresh, hopefully organic and locally grown tomato…thank you honey!!
Cut off top of tomato and scoop out flesh.
Chop flesh of tomato and mix with chopped mozzarella, olive oil and basil.
Stuff tomato, replace top and drizzle with olive oil.
Bake @ 350 for 20/30 minutes.