One Simple Step Will Instantly Upgrade Your Tomato Sandwich

By Kary Osmond, KaryOsmond.com
Kary Osmond, KaryOsmond.com
Kary Osmond, KaryOsmond.com
Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at KaryOsmond.com. Copyright 2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.
September 7, 2021 Updated: September 7, 2021

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

Preheat the oven to 375 degrees F.

Place halved tomatoes cut-side-down on a baking sheet, drizzle with olive oil, and season with a pinch of salt. Place in the heated oven and roast for 45 to 50 minutes. Remove from heat and set aside to cool.

In a small bowl, combine mayonnaise, lemon zest (save the lemon juice for another use), and pepper.

Spread the lemon-pepper mayonnaise on each of the halves of bread. Layer the bottom of the bun with 6 to 8 tomato halves, 2 to 3 olives, and a handful of spinach, and cover with the top of the bun. Cut in half and enjoy immediately.

Tasty Tips

Add a sprinkle of fresh thyme to the tomatoes as they roast.

Roasted tomatoes will keep in the fridge for up to a week.

It’s important to slather the tops and bottom of the bun with mayonnaise to protect the bread from the juices in the tomatoes.

Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at KaryOsmond.com. Copyright 2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.