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Slice tomatoes ½” thick. Discard top stem portion and bottom slice.
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Mix balsamic vinegar, olive oil, salt, pepper, and half the chopped basil together in a large mixing bowl. Add the sliced tomatoes, mix to evenly coat, and let them marinate for 10 minutes.
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Set the broiler on high and keep the oven door cracked open.
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Slice the fresh mozzarella into ½” thick slices.
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Arrange the tomatoes and cheese in a circle at a slight angle in a pie pan or 10 ½” circular baking dish, alternating between cheese and tomato until you have gone around the entire pan.
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Place under the broiler, with the door cracked open, for 20-25 minutes until the top of the cheese turns slightly golden and bubbles. Keep an eye on it because every broiler is different.
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Remove from the oven, sprinkle with remaining basil, and serve hot when cheese is still melty. Dish is best eaten on the day it is made. Serve as a light main course or a side dish with a protein.