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

1 lemon, zested

1/4 teaspoon pepper

4 buns, halved

10 to 12 sun-dried black or kalamata olives, pits removed

2 cups baby spinach

1. Preheat the oven to 375 F. Place halved tomatoes, cut side down on a baking sheet, drizzle with olive oil and season with a pinch of salt. Place in a heated oven and roast for 45 to 50 minutes, remove from heat and set aside to cool.

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

3. 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

(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.)

©2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.