1 medium onion (4 oz.), quartered 1 large garlic clove 1 teaspoon safflower oil 2 lbs. tomatoes, peeled, halved and seeded 1 to 2 tablespoons tomato paste 1 tablespoon minced fresh basil 2 teaspoons sugar 1 teaspoon salt Freshly ground pepper Oil six 1/2-cup molds (preferably ring molds). Sprinkle gelatin over 2 tablespoons water in small bowl. Steel Knife: With machine running, drop onion and garlic through feed tube and mince. Heat oil in heavy 2-quart non-aluminum saucepan over low heat. Add onion and garlic. Cover with parchment or waxed paper round. Cook until vegetables begin to soften, about 5 minutes. Set aside. Steel Knife: Combine tomatoes, 1 tablespoon tomato paste, basil, sugar, salt and pepper in work bowl. Chop finely using on/off turns. Add to vegetables in saucepan. Cook over medium heat until reduced to 21/2 cups, stirring occasionally and adding 1 tablespoon tomato paste if necessary for full flavor, about 20 minutes. Remove from heat. Add gelatin and stir to dissolve. Divide tomato mixture among prepared molds. Refrigerate until set, at least 4 hours. (Can be prepared 2 days ahead.) Let tomato mousse stand at room temperature 20 minutes before serving. veg 3