Preheat your Oven to 375°F. Line a large Baking Sheet with Parchment Paper or a Silicone Baking Mat.

Use ripe, firm Roma, beefsteak, or round tomatoes. Remove stems and cores. Halve round tomatoes crosswise, plum tomatoes lengthwise. Scoop out seeds if desired to reduce moisture. Pat cut sides dry. Toss in a Mixing Bowl with olive oil, salt, and black pepper, coating cut surfaces well. Add garlic and fresh herbs (thyme, basil, or oregano) if using. Line a large Baking Sheet with Parchment Paper or Aluminum Foil.

Preheat Oven to 425°F. Arrange tomato halves cut-side up in a single layer on a Baking Sheet, leaving space between pieces. Pour any remaining seasoned oil over the tops. Roast on the middle rack for 20–35 minutes. Check at 20 minutes — small Roma halves may be done then, while larger beefsteak halves may need up to 35 minutes or slightly more. No flipping needed. Look for caramelized, tender tops as your doneness cue. For a deeply concentrated result, roast at 300°F for 45 minutes, then reduce to 250°F for 2–3 hours more, or go as low as 200°F for 6–8 hours.

Using a pizza cutter or sharp Knife, cut each triangle lengthwise into 3 smaller, narrower triangles. You should end up with about 48 thin triangles.

Brush the tops of each wrapped sausage generously with melted 2 tbsp unsalted butter melted. Sprinkle with 1 tsp everything bagel seasoning or ½ tsp flaky sea salt, if using.

Remove from the Oven and let cool for 2–3 minutes before serving. Arrange on a platter and serve warm with ½ cup yellow mustard for dipping, ½ cup ketchup for dipping, or ½ cup honey mustard for dipping for dipping.

Use ripe, firm Roma, beefsteak, or round tomatoes. Remove stems and cores. Halve round tomatoes crosswise, plum tomatoes lengthwise. Scoop out seeds if desired to reduce moisture. Pat cut sides dry. Toss in a Mixing Bowl with olive oil, salt, and black pepper, coating cut surfaces well. Add garlic and fresh herbs (thyme, basil, or oregano) if using. Line a large Baking Sheet with Parchment Paper or Aluminum Foil. Preheat Oven to 425°F. Arrange tomato halves cut-side up in a single layer on a baking sheet, leaving space between pieces. Pour any remaining seasoned oil over the tops. Roast on the middle rack for 20–35 minutes. Check at 20 minutes — small Roma halves may be done then, while larger beefsteak halves may need up to 35 minutes or slightly more. No flipping needed. Look for caramelized, tender tops as your doneness cue. For a deeply concentrated result, roast at 300°F for 45 minutes, then reduce to 250°F for 2–3 hours more, or go as low as 200°F for 6–8 hours.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed. Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.