Roasted Tomato Bruschetta

4 ripe "tomatoes on the vine"

2 cloves garlic

2 slices red onion (1/2" thick)

1 teaspoon dried basil

1 teaspoon salt, divided use

1/4 teaspoon garlic salt

1/8 teaspoon oregano

1/4 cup balsamic vinaigrette

2 tablespoons olive oil, plus extra for brushing

1 loaf good, crusty bread, sliced.

8 oz Mozzarella cheese

Fire up grill. If using charcoal, build a pyramid of coals and let burn for 15 minutes, until you can hold your hand over the fire for a count of "4 mississippis," then spread into single layer. If gas, set at 350.

Core tomatoes using carrot scraper, and lightly "mush" the insides. Cut garlic cloves in half. Sprinkle 1/4 tsp basil and 1/8 tsp salt into each tomato, then insert 1/2 clove. Skewer onion slices to keep together, brush both sides with olive oil and season with garlic salt and oregano on one side only. lightly coat bottoms of tomatoes with olive oil as well. Brush one side of each bread slice with olive oil.

Place onions spice side up on hottest part of flame. Place tomatoes oil-side-down around edges of grill. Close lid, and cook for about 7-10 minutes, or until onions have clear grill marks and are softening, and tomatoes are sizzling. Flip onions over to sear spice side, and cook until tomatoes begin to crack in their skin and are soft to the touch (3-5 minutes). Remove all from grill, and place bread, oil side down, onto grill to toast.

Chop onions and 3 of the tomatoes and place in a bowl. Place other tomato and 1/2 teaspoon salt into blender and pulse lightly. Add to bowl. Pour balsamic vinaigrette and olive oil into blender, and run at high speed for about 10 seconds (you will see it just begin to "fluff"). Add to mixture in bowl and serve warm with toasted bread and sliced mozzarella.