From the Washington Post. This illustrates a solution for the dearth of decent tomatoes in the off-season: cherry or grape tomatoes, roasted. I grow my own tomatoes and once you do that you simply can NOT stand the tomatoes found in the grocery store ANY time of the year but especially in the off-season. Greenhouse tomatoes are worthless, I ponied up to buy some once and they were absolutely horrible. But for some reason cherry and grape tomatoes are actually pretty good year around. Here's a solution for BLTs using them, and maybe this method could be used in other ways too.
Ingredients
1 pound grape or cherry tomatoes
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
8 grinds black pepper
12 ounces thinly sliced bacon
8 slices country loaf, white bread or bread of your choice
4 tablespoons mayonnaise, divided
8 leaves Boston, iceberg, romaine, or green or red lettuce
Steamed Asian greens
Instructions
1. Position racks in the upper third and the middle of the oven and preheat it to 400 degrees.
2. Line two large, rimmed baking sheets with aluminum foil. Place the tomatoes on one sheet and drizzle them with the olive oil and vinegar, and season with salt and pepper. Lay the bacon in one layer, evenly spaced on the other sheet. Transfer both sheets to the oven and roast for 15 to 20 minutes, or until the tomatoes have wilted and their juices have thickened, and the bacon is crisp or done to your liking.
3. Remove the bacon and tomatoes from the oven and cool slightly. Drain the bacon on paper towels, if desired.
4. Meanwhile, toast the bread, if desired. Spread 1 tablespoon mayonnaise on 4 slices of bread. Lay a few roasted tomatoes on the remaining 4 slices of bread, followed by a few slices of bacon and lettuce. Top with the mayonnaise-covered slices and serve.