Ingredients
Scale
FOR THE SLOW-ROASTED TOMATOES
- 18–24 small to medium sized plum tomatoes (I used 2.5″ diameter, dry-farmed early girl tomatoes), halved
- 1 clove garlic, crushed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp fresh minced rosemary
- fresh ground pepper
FOR THE SANDWICHES
- sliced, super soft sandwich loaf
- mayo
- pesto (make your own or use store-bought)
- cucumber, sliced into spears to fit your bread
- sliced provolone cheese
- slow-roasted tomatoes
Instructions
FOR THE SLOW-ROASTED TOMATOES
- Preheat oven to 250°F, arrange tomatoes on a parchment lined baking sheet face side up, leaving enough room between each tomato for heat to circulate evenly.
- In a small bowl, mix together the olive oil & crushed garlic. Brush the tops of each tomato with the olive oil garlic mixture. Sprinkle the tops of the tomatoes with salt, sugar and finish off with the minced rosemary.
- Place tomatoes in the oven and roast for 6-8 hours. The exact amount of time will vary based on the size of your tomatoes. You are looking for the tomatoes to be slightly dry to the touch but not excessively juicy in the center.
- Once tomatoes are done roasting you can place them in a jar and store in the refrigerator, where they should last at least a week (if you don’t eat them all within a day or two ;)
FOR THE SANDWICHES
- Spread a layer of mayo on each slice of bread. Add pesto to one of the slices followed by an even layer of slow-roasted tomatoes. To the other slice of bread, add two thin slices or one thick slice of provolone cheese followed by cucumber spears.
- Bring your sandwich halves together and enjoy!
Notes
Slow-roasted tomatoes can be stored longer if you completely submerge them in olive oil (up to two weeks). To store longer, you would need to can them.
- Prep Time: 15 minutes
- Cook Time: 0 hours
- Category: LUNCH, SUMMER, VEGAN
