Tomatoes With Basil Sauce

• 1 bunch basil to yield 1 cup tightly packed basil leaves
• 1/4 cup reduced-fat ricotta
• 2 tablespoons strong feta cheese
• Sprinkling salt
• Freshly ground black pepper to taste
• 1 pound ripe local tomatoes

1. Wash the basil, and measure one cup.
2. Place the basil, the ricotta, the feta and the salt and pepper in a food processor, and process to make a sauce.
3. Wash, trim and thickly slice the tomatoes, and arrange the slices on three salad plates, topping each slice with basil sauce.

basil, ricotta, feta cheese, sprinkling salt, freshly ground black pepper, tomatoes

Taken from cooking.nytimes.com/recipes/5039 (may not work)