I´m a sucker for a god looking bunch of tomatoes. Usually I buy way more than I need, and I don´t mind, because I like the way they look on my white table. I may sketch them if I have time. And if I have time, I will make any of a million different things with them.
But if I don´t have time, or if I need to get them out of the way before I succumb to the next gorgeous looking lot, I roast them.
In they go, into a roasting pan where they will fit snugly. I drizzle some olive oil over them, some salt, maybe some oregano. I put them into a hot oven, and forget about them, more or less.
After an hour they´ll be pretty much cooked, and can be used. But I prefer to squish them a little, sprinkle some brown sugar over , and leave them there for another hour, or two in a slightly less hot oven.
When they´re done,and cooled, I either put them in a glass jar in the fridge, or I freeze them. They´re very handy to have around.
By the way, if I seem annoyingly vague about oven temperatures, it´s because my oven doesn´t have any. No gas marks either. Baking is a high anxiety business for me.