Drain bocconcini well and set in a small bowl. Add the pesto, oil, juice, vinegar and pepper and mix to combine. Marinate bocconcini 2 to 4 hours, depending on how much time you have.
To make skewers, trim a little from the stem-end of each tomato so it will sit flat. Set tomatoes on a platter, cut-side down. Skewer a slice of sausage and 2 bocconcini on top of each tomato as shown in the recipe photograph, and serve.
Note: Cherry bocconcini and cured, ready-to-eat chorizo sausage are available in our deli.
Recipe Options: For added colour, instead of just red tomatoes, use a mix of different coloured cherry tomatoes if they are available. Instead of the prepared chorizo sausage available in our deli department, roast or grill one of the fresh sausages available in our meat department and use it in this recipe.