Ripe tomatoes were in abundance this weekend at the farmers market. I usually turn them into tomato sandwiches, but this week I wanted to make my tomato sandwich a little more special.
This sandwich is rich and messy, creamy and delicious. The tomatoes are roasted until their flavors are concentrated and the skins have blistered. There are a few black olives added to each sandwich to add a salty complex flavor. The mayonnaise is jazzed up with a little lemon zest and pepper.
Roasted Roma Tomato Sandwich
Serves 4- 12 to 16 Roma tomatoes, halved
- 1 tablespoon olive oil
- Salt
- 1/2 cup vegan mayonnaise
- Zest of 1 lemon
- 1/4 teaspoon black pepper
- 4 buns, halved
- 10 to 12 sun-dried black or kalamata olives, pits removed
- 2 cups baby spinach
