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Cut 2 large tomatoes in half, using a pairing knife cut around the inside of the tomato halfs to loosen the seeds, then use a spoon to scoop out the seeds, cut off the stalk and lightly season each tomato half with sea salt
Cut a ball of fresh buffalo mozzarella into 4 evenly sized pieces, then use your hands break each piece into smaller pieces as you stuff it into the tomatoes, transfer the stuffed tomatoes to a plate
Season the stuffed tomatoes with sea salt and freshly cracked black pepper, then drizzle some extra virgin Spanish olive oil on top and a kiss of balsamic glaze
Grab about 8 fresh basil leaves, stack them fom largest to smallest and roll them up, cut in half and finely dice
Sprinkle the freshly chopped basil on top of the tomatoes and serve