Oh, we’ve been getting some lovely heirloom tomatoes in a few stores my town since a couple of years ago.

Or how about this with cherry tomatoes:

1. Cut in half a couple dozen, place them in a tray with high walls.
2. Sprinkle with olive oil, salt (I use Lawry’s Seasoned) and crack some pepper on top.
3. Heat them in a toaster oven until they start to caramelize.
4. Put a couple of large handfuls of baby spinach with sliced red onion, pour more olive oil, toss and put back into toaster oven.
5. Toss with pincers every couple of minutes until the spinach becomes dehydrated and concentrated.
6. Stuff into a sandwich like a grilled cheese, or a quesadilla.