are they seasoned at all? tomatoes always benefit from some salt and dried thyme is another go-to for me.
added to scrambled eggs or quiche.
in grilled cheeses.
whizzed in the food pro with ricotta or goat cheese. use on pasta, pizza, or toasted breads.
mix with chopped basil and mint. fill zucchini or summer squash or eggplant boats and roast.
mix with some left over meat bits and make spring rolls.
The first thing that comes to mind is salsa ranchera. I start with fresh tomatoes but I'm sure it would adapt. Per 1 lb or 2-3 tomatoes: 1 to 4 serrano chiles (minimum is 1 -- the flavor is essential -- and 4 is fairly picante), 1 garlic clove, 2 T diced onion, 2 T oil, and salt. The tomatoes, chiles, and garlic (skin on) get roasted until blackened in spots. These are blended together while the onion sautes in oil until translucent. Add the blended ingredients and cook over medium-high heat for ~5-6 minutes. Salt to taste.
Simple, easy, and roasty delicious, with little black specks of charred tomato and chile skin. This is from a Diana Kennedy recipe and one of my go-to salsas. Commonly used in huevos rancheros of course but it's very versatile. I usually finish off each batch with tortilla chips. It rarely outlives the day.
re: Soul Vole
around christmas i made a really simple tart with roasted romas. more or less like a tarte tatin but with roasted romas and goat cheese. once they were roasted, spread a few ounces of goat cheese around between them, top with puff pastry, and bake until its crispy and browned. super simple!
they also make a great base or tomato jams. my favorite uses roasted tomato, sundried tomato, bacon, caramelized onion, balsamic, red pepper flakes, and some brown sugar, cooked together until thick, salty, and sweet! perfect for burgers.
Sauteed cubed proscuitto in olive oil, add chopped garlic, lots of chopped fresh herbs/parsley along with oil cured black olives or the like. Add tomatoes and whatever water is necessary to reconstitute them. Let it all simmer into a nice sauce and then throw in your favorite pasta, cooked al dente, and toss until well coated. Serve with favorite cheese.
I have made a very successful apptz or first course with roasted tomatoes; what I call 1/2 dried boats -
Filled with a cooked lentil/basil viniagrette combo, topped with a bit of crumbly goat cheese and squiggle of balsamic reduction. 2-3 bites. Perfect. and nice to look at.