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 …