Slice the bottom and top off of all Vine Ripened Tomatoes then cut them into 1/4 inch slices. Set aside.
Slice the Mozzarella into 1/4 inch slices. Set aside.
Take your Basil Leaves and stack them together one on top of the other. Now roll them up into a log and slice horizontally to create thin basil strips. Set aside.
Pour 2 Cups Balsamic Vinegar into a pot and whisk while bringing to a boil over Medium Heat. Continue whisking until vinegar is reduced by 1/2 to 2/3 or until it reaches the consistency that you would like. The Balsamic will sweeten as you reduce it, but if you want it sweeter add sugar a teaspoon at a time until you reach your desired sweetness.
Now it is time to assemble. This part is entirely up to you, but I like the visual drama of a red, white and green stack. To acheive this, start with a slice of mozzarella, sprinkle some basil strips onto the Mozzarella, then top with a tomato and a few drops of your balsamic reduction. I usually do 2-3 of these “sets” in one stack then top the stack with a whole basil leaf. Lastly, drizzle a few drops of Balsamic Reduction around the stack(s). This will not only look dazzling, but will give the option of more vinegar based on specific tastes.
Tips & Warnings
- When reducing the Balsamic, be careful not to directly inhale the steam coming off the reduction. This doesn’t smell good, and may burn.
- This sauce, while cooking, gives off a strong odor. You may want to be in a well ventilated area.