• Coarse sea salt
• 4 medium tomatoes
• Extra-virgin olive oil
• 2 medium zucchini, sliced lengthwise into 1/8-inch pieces
• Red wine vinegar
• Freshly ground black pepper
• 8 ounces fresh ricotta cheese
• 1 tablespoon salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again and roughly chopped, if large

2 tablespoons julienned fresh basil leaves

4 (3- to 4-inch) seeded sandwich rolls, halved horizontally and lightly toasted
 

Heat oven to 250°. Line a baking sheet with parchment paper.

Bring a medium pot of salted water to boil. Add tomatoes and boil for 20 seconds; drain, peel, quarter and seed. Pat tomatoes dry and arrange on parchment; sprinkle with salt and bake until shriveled but still moist, about 1 1/2 hours. Drizzle with oil and cool on wire rack.

Heat a large nonstick skillet over medium-high heat. Add zucchini and cook, turning occasionally, until softened and lightly golden, about 4 minutes. Remove from heat and transfer to a plate. Drizzle lightly with vinegar and oil, and sprinkle with salt and pepper.

In a bowl, stir together ricotta, capers and basil; season with salt and pepper. Drizzle rolls with oil. Make sandwiches with zucchini, ricotta mixture and tomatoes.