Preheat oven to 425 degrees.
On a large sheet pan, toss the tomato wedges generously with olive oil, salt and pepper. Roast in the oven until the tomatoes release their juices, and start to brown, about 15 minutes.
Place the tomatoes on a platter, scatter the buffalo mozzarella around them, drizzle with more olive oil and balsamic vinegar. Season with salt and pepper and garnish with basil.