Corn Fritters with Roasted Tomatoes and Lime Aioli

For convenience, you can prepare tomatoes and pancakes in advance, and then reheat them before serving. If you reheat the pancakes in the oven or toaster, they will not become soggy.
Preheat the oven to 375 degrees.Place the tomato halves, cut side up, on a baking sheet. Drizzle tomatoes with 1 teaspoon oil; sprinkle with 1/4 teaspoon pepper. Bake at 375 degrees for 1 hour and 30 minutes, or until the tomatoes are tender and lose most of their moisture.Pour the flour in a dry measuring cup or lightly spoon; flatten with a knife. Combine the flour and baking powder in a medium bowl. Add the milk and egg; mix until smooth. Add the remaining 1/4 teaspoon pepper, corn, green onion, and salt.Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Spoon the batter evenly into the pan to make 6 pancakes; cook for 2 minutes or until the tops are bubbling and the edges are golden. Carefully flip the pancakes; cook for 2 minutes or until golden brown. Repeat with the remaining 1/2 teaspoon of butter and the remaining dough.Combine mayonnaise, juice, garlic and water. Place 1 pancake on each of 4 plates. Top each with half a tomato and 1/2 cup arugula. Repeat the layers with the remaining pancakes, tomato halves and arugula, finishing with the pancakes. Top each serving with 1 slice of prosciutto; sprinkle with 4 teaspoons of aioli.