In a small pot over a medium heat, add balsamic vinegar and organic sugar. Bring to small rolling boil until most of the liquid has reduced out of it. You will have approximately 1/3 of your original liquid left. Remove from heat and allow to cool to room temperature.

With a paring knife, cut off tops of tomatoes and slight hollow out the middle.

Cut slices of mozzarella, and then make long strips of them. In the end, you want rectangular shaped pieces.

With a sharp knife, cut thin slices of basil from the leaves. I don't recommend using the stem in this appetizer. On a side note: I found it best to cut the leaves vertically along the sides of the stem.

Wrap each piece of mozzarella with a thin strip of basil and light push it into the tomato

Place on plate (or toothpicks) and drizzle EVOO and your balsamic vinegar reduction across.