Slow roasting Cherry, heirloom or small Roma tomatoes intensifies their flavor and sweetness. Even store bought tomatoes will be delicious.
Rinse and dry tomatoes
Slice tomatoes in half. Run your thumb through the middle of each tomato half to remove the majority of seeds and water.
Toss them in a bit of olive oil and then place tomatoes cut side up on a sheet pan.
Season with herbs, salt and pepper
Roast in low oven (200°F or 100° C) for 2 to 2 1/2 hours until edges are wilted and there is a bit of caramelization. Serve warm or at room temperature.
To freeze, let tomatoes cool. Spread them in one layer on a sheet pan or plate and place in freezer for about 1 hour. After the hour move them to a zip lock bag. Remove as much air as possible before sealing.