Pour the San Marzano tomatoes into a fine-mesh sieve set over a bowl. Gently crush the tomatoes with the back of a spoon to release juices and break up large pieces. Let drain for 5 minutes to remove excess watery liquid, reserving about 2 tablespoons of the juice.

Infuse olive oil

Peel and finely grate the garlic clove. In a small bowl combine the extra-virgin olive oil with the grated garlic and let sit for 2–3 minutes to mellow the raw garlic.

Season tomatoes

Transfer the drained crushed San Marzano tomatoes to a medium bowl. Add sea salt, freshly ground black pepper, and 1 tablespoon of the garlic-infused olive oil. Stir gently to combine, tasting and adjusting salt/pepper if needed. If the mixture seems too thick, add 1–2 tablespoons of the reserved tomato juice to reach a spoonable but not watery consistency.

Prepare mozzarella

Drain the fresh mozzarella on paper towels for 5 minutes to remove excess whey. Slice the mozzarella into 1/4-inch (6 mm) rounds or pull into bite-sized pieces if using ball mozzarella (bocconcini). Pat dry lightly.

Assemble

Arrange the tomato mixture in a shallow serving bowl or spread it in the center of a platter. Tuck or layer the mozzarella slices around and on top of the tomatoes. Tear basil leaves and scatter them over the tomatoes and mozzarella. Drizzle the remaining 1 tablespoon of garlic-infused olive oil over the assembled dish. If using, finish with a light drizzle (about 1 tablespoon) of balsamic glaze and a final crack of black pepper and pinch of sea salt to taste.

Rest for flavor meld

Let the assembled dish rest at room temperature for 10 minutes before serving so the flavors marry and the mozzarella takes on some tomato aroma.

Accompaniment (optional)

If serving with crusty bread: preheat oven to 375°F (190°C). Slice the loaf into 1/2-inch slices, brush both sides lightly with 1 tablespoon olive oil, and place on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp. Serve the crostini alongside the tomato and mozzarella for scooping.