Roasting brings out best taste in tomatoes

Florida is harvesting its tomatoes, and now we can find this luscious domestic food in the veggie stalls. If you haven’t discovered that roasting brings out their ultimate flavor, do try it. Roasting caramelizes the natural sugars, and heat increases the lycopene with its healthful benefits.

Florida tomatoes are shipped almost fully ripened, and if you keep them stem-side up for a couple of days, they will reach their maximum color and maturity.

Here are two hefty sandwiches that will appease the heartiest appetite. The first layers cheese, turkey and roasted tomato on a roll and is finished in the oven. Label it a hero, hoagie, submarine, grinder or po’ boy, it’s a warm, comforting sandwich. Next is a kind of French toast treatment of a cheese and tomato sandwich baked for an unusual treat.

ROASTED TOMATO AND TURKEY HERO

1 pound fully ripened fresh Florida tomatoes, thinly sliced (2 large)

2 tablespoons brown mustard

6 thin slices lean ham or turkey (about 6 ounces)

2 slices reduced-fat Swiss cheese (2 ounces)

2 hero rolls (about 6 inches long), split lengthwise

Preheat oven to 425 F. On a baking sheet, place tomatoes in a single layer; roast on lowest rack until tender and golden, about 10 minutes. Meanwhile, spread mustard on bottom halves of rolls; top with ham and cheese slices. Arrange tomato slices on top halves of rolls. Place sandwich halves in a single layer on baking sheet; bake until outsides of rolls are crusty and cheese is melted, about 3 minutes. Carefully place top halves with tomatoes on top of bottom halves; cut sandwiches in half and serve. Makes 2 servings.

BAKED TOMATO-CHEESE SANDWICHES

2 large (1 pound) fresh Florida tomatoes

8 slices firm-textured white bread

6 teaspoons Dijon-style honey mustard

4 slices (1 ounce each) reduced-fat Swiss cheese

4 eggs

2 cups lowfat (1 percent) milk

1 teaspoon salt

1/4 teaspoon ground red pepper

Use tomatoes held at room temperature until fully ripe. Core one of the tomatoes and cut into 8 slices; set aside. Lightly butter an 8-inch-square baking pan. On a work surface, place 4 slices of bread; spread each with 1 teaspoon of the mustard; arrange cheese over mustard, cutting cheese to fit shape of bread.

Top with reserved tomato slices; cover each with 1 slice bread. Place sandwiches in prepared pan. In a medium bowl whisk together eggs, milk, salt, red pepper and remaining 2 teaspoons mustard; pour over sandwiches.

Cover with plastic wrap; refrigerate for at least 2 hours, or overnight. Preheat oven to 350 F. Bake until egg mixture is nearly set, about 30 minutes. Core and slice remaining tomato into 8 slices; top each sandwich with 2 tomato slices. Bake until a knife inserted near center comes out clean, 10 to 15 minutes. Let stand 10 minutes before serving. Makes 4 portions.