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