I roasted tomatoes. These are delicious and easy to make and freeze. They have an intense flavor and can be very useful in different ways. Bruschetta, sandwiches, soups, stews, and sauces. They are also very tasty as a side dish served warm from the oven. Nice addition to a brunch.

japanese black trifele, san marzano, sungold, 

jaune flamme, brandywine

russian black plum

Brush olive oil on the roasting pan, cut the tomatoes in 1/2 width-wise, brush the tops with a little olive oil and season with coarse salt and a little pepper. Just slow roast at 250˚ for about 3 hours, for smaller 

roma-size tomatoes. Roasting time varies depending on the size of the tomatoes. I like my finished tomatoes on the soft side.