Preparation

1. Slice each tomato in half lengthwise. Using the tip of your thumb and a tiny spoon - like a 1/4 teaspoon size, remove the seeds. Sprinkle lightly with salt and pepper. Whisk reduced balsamic vinegar and olive oil together and set aside. Place 1 mozzarella pearl into each tomato half. Using the 1/4 teaspoon measure, drizzle each stuffed tomato with the balsamic mixture. There will be some of the dressing left over - just cover and save for a lovely little salad. Top with a bit of the sliced basil. Arrange on a serving tray and serve or cover with wrap and refrigerate for up to 4 hours as the basil will start to wilt. These can be assembled without the basil up to a day ahead and garnished when ready to serve.
2. * to make balsamic glaze: measure 1/2 cup (or more if desired) of balsamic vinegar into a small stainless steel or other non-reactive (not aluminum) saucepan. Bring to a boil over medium heat with exhaust fan on as the fumes are intense as they evaporate. Allow to simmer until it is reduced by 1/2 of the original volume. Remove from heat - it will thicken as it cools. Save in a covered glass jar until ready to use. It does not require refrigeration but I keep mine in the fridge anyway. It is delicious on salads, grilled vegetables, chicken, salmon, steak , pork and pizza. It's also wonderful on juicy strawberries, peaches and even vanilla ice cream! It is nice on sandwiches or served with a cheese plate.