Roasting isn't just for chickens! In fact, tomatoes roast exceptionally well, acquiring a slightly smoky flavor during the process. You can store the finished product in the refrigerator for up to a week. (Yes, it's OK to stick roasted tomatoes in the fridge -- it's only raw tomatoes you have to worry about.) Anything left over can be stored in the freezer for up to six months.
The best candidates for roasting are Roma or plum tomatoes, as well as whole cherry and grape varieties. Simply slice larger tomatoes in half, lengthwise. Next, line a baking sheet with parchment paper or foil and place the larger halves with the cut side facing up. Be sure to sprinkle them with salt and pepper and drizzle lightly with canola or olive oil. Then roast them in the oven for roughly 45 minutes at 425 degrees Fahrenheit or until the edges begin to turn golden in color. Enjoy immediately, in a few days or even months down the road!