Postion a rack in the center of the oven; preheat to 250°F. Line a baking sheet with Silpat or parchment. Core tomatoes and cut in half lengthwise; place cut side up on baking sheet. Roast 3 hours or until partially dried out. Skin tomatoes and scoop out and discard seedy centers. Chop tomato flesh; place in the center of a piece of cheesecloth and wring out over a bowl to remove excess liquid. Place tomato flesh in a bowl. (Save the liquid to flavor dressings, soups, sauces.)
Blanch shallots in boiling water just until tender. Drain in fine-mesh sieve and run under cold water to cool. Drain on a paper towel. Add shallots to tomatoes. Using a rasp grater, grate the garlic directly into tomatoes (or mince the garlic and add it). Add mustard, soy sauce, sugar, capers and 1/4 cup olive oil. Season with Tabasco, salt and pepper. Refrigerate until cold, at least 1 hour or up to a day. Adjust seasoning before serving.
For each serving, to order, place a 3-inch ring mold in the center of a serving plate; fill with tomato tartare. Do not press down on the tartare; it should be somewhat loosely packed. Gently remove mold. Place 2 mozzarella balls on top of tartare. Sprinkle with chives and frisée; drizzle with 1 teaspoon olive oil.
Recipe by Chef Michel Richard, Citronelle (Washington, D.C.)