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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
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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
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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
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Grab about 8 fresh basil leaves, stack them fom largest to smallest and roll them up, cut in half and finely dice
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Sprinkle the freshly chopped basil on top of the tomatoes and serve
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Enjoy!