Step 1

In a large bowl, toss the tomatoes, sugar and 1/4 teaspoon salt together. Let the mixture stand for 30 minutes so that the tomatoes give up some of their juices. Transfer the tomatoes and any accumulated liquid to a salad spinner and spin to remove the seeds and the liquid. Then pour the accumulated seeds and liquid into a fine-mesh strainer to remove the seeds, reserving the liquid. (I don’t have a salad spinner, so I dumped the all of the tomatoes and juices into a fine mesh strainer set over a liquid measuring cup and pressed on the tomatoes lightly to give up more of their juices. I picked out a few of the seeds but didn’t worry so much about eliminating all of them.) Return the tomatoes to the original bowl and pour the tomato liquid into a small saucepan (you should have between 1/3 and 1/2 cup of liquid).

Step 2

To the small saucepan, add the vinegar and garlic. Simmer over medium heat until the mixture is reduced to about 3 tablespoons. This will take about 5 minutes. Cool to room temperature and then whisk in the olive oil.

Step 3

Add the mozzarella cheese, basil and cooled dressing to the bowl with the tomatoes and toss to combine. Season with salt and pepper. Serve.