In a medium bowl, mix together the Cottage Cheese (1 cup), Shredded Mozzarella Cheese (1/3 cup), Cream Cheese (2 tablespoon), Freshly Ground Black Pepper (1/4 tablespoon), and Salt (1/8 teaspoon).
Stir in the Fresh Basil (2 tablespoon) until well combined. Let the mixture sit to allow flavors to combine while preparing the tomatoes.
Slice a very thin sliver off the bottom of each Cherry Tomato (4 pound) so they will sit flat. Slice a thin piece off of the top of each tomato, exposing the seeds inside.
Carefully scoop out the tomato pulp and seeds using a small spoon. Discard.
Spoon the cheese filling evenly into each prepared cherry tomato (you can also use a piping bag).
In a large stainless steel skillet, heat the Balsamic Vinegar (1 cup) over medium heat until it comes to a boil. Reduce heat to low and simmer, stirring constantly, until mixture has thickened to a runny, syrup-like consistency. Don’t stop stirring until you remove it from the heat, as it can burn easily.
Serve the filled tomatoes on a platter drizzled with the balsamic reduction. Garnish with remaining Fresh Basil (2 tablespoon)