I can't take any credit for this sandwich, or for the addictive slow-roasted tomato recipe, but I can point you in the right direction for the most delicious almost-panini ever. The roasted tomato recipe comes from Pinch My Salt , and the panini idea comes from Panera Bread, where I had a delicious roasted tomato panini. I don't have a panini pan, but it is absolutely on my wish list now.
You can use supermarket tomatoes if you must ( and I must as it's winter here) but the summer tomatoes were definitely tastier. And after halving teeny, tiny grape tomatoes last fall, when I first tried this recipe, I decided to try plum tomatoes this time. After slow-roasting for three hours, the grape tomatoes were miniscule. I also tried a pan of thinly sliced plum tomatoes, but I much preferred the diced plum tomatoes. When they're done roasting, you can either store them in a lidded jar in the fridge with an extra drizzle of olive oil and a sprig of rosemary, or have a panini party.
Plum tomatoes , washed, dried, and cut in a large dice
salt and pepper
Dried thyme, oregano, and/or basil, minced fresh rosemary
Slice and dice the tomatoes and place in bowl.
Drizzle with olive oil and sprinkle about 1-2 teaspoons of herbs over the tomatoes.
Add the salt and pepper.
Spread out on a parchment-lined baking pan, or non-stick baking pan.
Roast at 225F for between 3 and 4 hours.
The tomatoes should still be a little soft - if they're brittle, they're overcooked.
Butter two slices of bread and layer both sides with tomatoes. Cover with slices of provolone and press , broil, toast, or fry until cheese is melted. Or, use in salads, mac&cheese, or soups.
Any leftover tomatoes can be stored with a sprig of rosemary in the fridge in a lidded jar.