The New Caprese! a Summer Delight! - tomatoes

Method

• Earlier in the day:
• Preheat oven to 350 deg F/180 deg Celsius.
• Wash and dry the tomatoes.
• Cut off just the tops of ONLY 3 tomatoes to cut away the stem bit.
• Then gently press out as much juice as possible into a bowl.
• Slice the tomatoes thickly.
• Remove more pulp (into the bowl!)
• with the point of a paring knife.
• (You need the juice).
• Grease an oven dish with olive oil and pack the tomato slices close together.
• Sprinkle with about 1/2 teaspoon sugar, some sea salt, and drizzle with olive oil.
• Clean the onion, slice into 2 parts from the stem end, then slice again into fairly thick wedges or slices.
• Put into a greased oven dish and sprinkle with balsamic vinegar, a tiny bit of salt, and olive oil.
• Put the tomato and onion slices in the preheated oven.
• They need an hour or more to roast and dry out a little.
• Add a splash of Worcestershire sauce and 1/2 teaspoon sugar (or less, depending on sweetness of tomatoes) to the tomato juice/pulp that you saved, as well as a tiny pinch of salt and some black pepper.
• You can also add a drop of Tabasco if you like.
• Put into a small pot, sprinkle over the gelatine (I am not confident yet with the sheets, but if that's what you have, use them).
• Heat gently, stirring, until gelatine melts, and take off the heat.
• Grease 2 small or one larger ramekin, mold, or even a cup, and pour the tomato pulp into it.
• You won't have much more than about 2/3rds cup.
• Go shopping.
• Come back and check the stuff in the oven.
• The tomato slices should just start to catch at the edges, and they're ready.
• The onion slices should just be softened well and slightly roasted.
• Remove from oven and let cool.
• To finish the salad: Peel 2 more tomatoes (or more), and chop up.
• Clean and finely chop the shallot, add, and mix well with the chopped tomato.
• Season with salt and pepper.
• And really, flaky sea salt and coarse black pepper taste the best!
• Cut the mozzarella into bite-sized pieces (or drain bocconcini).
• Mix the pesto with the olive oil, pour over the mozzarella, and mix well.
• Sprinkle over a bit of salt.
• Arrange the roasted tomato slices along the edge of a platter.
• Then, to taste, arrange the mozzarella, the chopped tomatoes with shallot, and the roasted red onion slices.
• Take the little ramekins or the mold from the fridge, unmold, and add to the platter.
• If you like, use snipped fresh basil as a garnish.
• Sprinkle the entire salad lightly with a French vinaigrette (preferably home-made).
• Serve with a fresh country-style bread and chilled dry wine.