In a medium sized bowl, stir together the Cottage Cheese (1 cup), Mozzarella Cheese (1/3 cup), Cream Cheese (2 tablespoon), Ground Black Pepper (1/4 teaspoon), and Sea Salt (1/8 teaspoon).
Fold in Fresh Basil (2 tablespoon) until well combined. Let the mixture rest while preparing the tomatoes.
Slice a VERY thin piece off the bottom of each Cherry Tomato (72) so it will sit flat. Slice a thin layer off of the top of each tomato.
Using a tomato scoop or small spoon, carefully scoop out the tomato pulp and seeds. Discard.
Spoon the cheese filling evenly into each prepared tomato.
In a large stainless steel skillet, heat the Balsamic Vinegar (1 cup) to a boil. Reduce heat to low and stir frequently. Simmer until the mixture has thickened to desired consistency, stirring constantly. DO NOT let it burn.
Serve the filled tomatoes on a platter drizzled with the balsamic reduction. Sprinkle the top with Fresh Basil (2 tablespoon). Enjoy!