Heavenly Roasted Tomato Sandwiches ~ With or Without Bacon

Roasted tomatoes are heavenly. There I said it. Tomato sandwiches are nothing new to me. There was a time in my life I tried very hard to be a vegetarian and often for lunch a girlfriend and I would eat tomato sandwiches from our high school cafeteria. The lunch lady would stare at us from above her glasses, as if we had lost our minds when we ordered just tomato, lettuce, and mayo between two slices of bread. As you can clearly see from my sandwich it didn't stick, even though there are times I wish it had. You don't have to be a meat lover or a vegetarian to make an absolutely mouth watering roasted tomato sandwich - because the trick is indeed the tomatoes. My dear hubby doesn't even care for tomatoes all that much and he loves them.
So whether you put them on toasted wheat bread, with bacon, or perhaps a nice pesto and mozzarella, here is how to make a tangy sweet roasted tomato.

Roasted Tomatoes

1 or 2 cartons of  rinses cherry, plum, or Capri tomatoes cut into 1/2 or 1/4 

4 Tablespoons of extra virgin olive oil (the greener the better)

2 Tablespoons of Sea Salt

1 Large shallow baking pan

Preheat your oven to 250 degrees. Lay your tomatoes out nice and evenly on the baking pan and drizzle them with the olive oil. Salt them evenly and put them in the oven. The key is to let them slowly roast away. Check on them in about an hour and stir them a bit so they don't stick to the pan. The peel should start to look wrinkly and the juices bubbling. Depending on your tomatoes, and your oven, roasting can take about 2 to 3 hours. You will know they are done when your house starts to smell like homemade sauce and the edges start to turn a golden brown but the inside are still red. Let them cool for about 2 to 3 minutes before eating and then try to share them.