Slice the tomatoes in half and spoon out the seeds.

Place the tomatoes on the prepared baking sheet, drizzle the tomatoes with a bit of olive oil, and season them with sea salt and freshly cracked pepper, to taste.

Place the tomatoes into the oven and roast them for 20 minutes. Remove from the oven and drizzle with good balsamic vinegar. Set aside to cool.

Once the tomatoes have cooled, alternate them with the mozzarella cheese in a spiral on the serving platter, overlapping them for a nicer appearance.

Sprinkle the top with fresh basil. Serve and enjoy.