Warm Caprese Salad

Boil the tomatoes in water for 30 seconds so you can easily remove the skin. Quickly remove them from the boiling water using a slotted spoon, peel them, then slice tomatoes 1/2 inch thick. Remove seeds. Coat the tomatoes on each side with salt, pepper, and olive oil.

Heat a skillet over medium-high heat. Cook the tomatoes on each side for 90 seconds. Turn the heat off and sprinkle the tomatoes with mozzarella. Cover the skillet with a lid so the cheese can melt.

Slice basil leaves into a chiffonade.

When the cheese is melted onto the tomatoes, top with basil, some more salt and freshly cracked pepper. And serve, drizzled with balsamic vinegar.