Carefully slice the tops off of each of your tomatoes. Using the tiniest spoon you can get your hands on, scoop the seeds and pulp from the tomato. (If the seeds/pulp feel stuck, simply use your paring knife to loosen them.) Place the hollow tomatoes cut-side down on a paper towel-lined plate or cutting board and let them drain for 15 minutes.

Meanwhile, get going on your honey-balsamic. Place the balsamic and honey in a small saucepan. Bring to a boil, then lower to a simmer and cook for about 3 minutes until syrupy. (It should be thick enough to coat the back of a spoon, friends.)

Rub the inside of each tomato with a little bit of olive oil and season with a tiny pinch of salt. Add a drop or two of honey balsamic (not too much!) to each tomato, then add a cube of mozzarella.Top each bite with a little fresh ground pepper and sprinkling of fresh basil.