Cut the tomatoes into half and scoop out the soft centre. Scoop out tiny balls of the mozzarella cheese and fill them in the tomato shells. Heat the pan and roast the garlic cloves. Roughly chop the roasted garlic cloves. Add oil in the pan, add the roughly chopped garlic cloves and garam masala. Set aside in a bowl and sprinkle red chilli powder, salt and black pepper powder. Mix well. In a serving dish, arrange the basil leaves and the tomato cups. Sprinkle salt and black pepper powder. Top with the prepared garlic oil. Garnish with sliced cherry tomatoes, balsamic sauce and finely chopped basil leaves.