Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes and add the scapes. Cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching.
After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft. Season, then add the parsley and haloumi, and serve at room temperature.
*Haloumi cheese is a goat and/or sheep cheese that can be sliced and grilled, or fried in a skillet, without melting. Haloumi's salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.
Serves 6 to 8 as hors d'oeuvres.