roasted tomato and arugula salad

I'm fussy when it comes to tomatoes. What are those nasty pale pink, floury things found on most burgers and sandwiches when you're eating out? They're awful and I'll always pick them of what I'm eating and curse the fact that a chef who should of known better uses them. If you eat at my house, I promise I will never serve tomatoes like that. I might serve you slow roasted tomatoes that have caramelized and intensified in flavor then marinated in sweet balsamic. Add some crusty bread, a chunk of Parmigana Reggiano and a crisp white vino and we can sit and chill away the hours - we'll need more than one bottle though. I might also make this simple little salad for us to enjoy. Simplicity at its finest.