To make the caramelized balsamic, place the balsamic and sugar in a small saucepan. Stir over low heat for 3 minutes until the sugar has dissolved. Bring to a simmer, simmer, stirring occasionally for 5 minutes until the balsamic has reduced, it should be like thickened cream, as it with thicken more on cooling. Pour into a heatproof jug and set aside to cool.
Thickly slice the Kumato® tomatoes and arrange on a serving plate. Season with salt and pepper. Top with mozzarella and basil. Drizzled with extra virgin olive oil and 1-2 tablespoons of the caramelized balsamic. Serve with crusty bread.
TipTip: The caramelized balsamic will keep for up to 12 months in a clean sterilized jar at room temperature.