Caprese Stuffed Tomatoes

1.Prepare the tomatoes: Carefully slice off the top quarter of each tomato. Using a small spoon, gently scoop out the pulp and seeds, leaving a sturdy shell. Discard the pulp or reserve for another use. Lightly salt the inside of the tomato shells and invert them onto a paper towel-lined plate to drain for 10 minutes.

2.If making the glaze: Pour 1/2 cup of balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and reduce until the vinegar thickens enough to coat the back of a spoon (about 8-12 minutes). Set aside to cool and thicken further.

3.Prepare the Caprese filling: In a medium bowl, combine the drained mozzarella pieces and the thinly sliced basil (chiffonade).

4.Dress the filling: Drizzle the mozzarella and basil mixture with 2 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar (if not using the glaze), salt, and pepper. Gently toss to combine.

5.Stuff the tomatoes: Carefully spoon the Caprese mixture into the hollowed tomato shells, mounding the filling slightly over the top.

6.Garnish and serve: Place the stuffed tomatoes on a serving platter. Drizzle generously with the prepared balsamic glaze (or the reduced homemade glaze). Garnish each stuffed tomato with a small, whole basil leaf before serving.