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Hi Helen's mum......living in Spain I often have loads of tomatoes left hanging on my door by friends and neighbours and I've found the tastiest way to roast them is with a mixture of 250ml olive oil, 1 level tablespoon sugar, 1 teaspoon salt, 1 teaspoon black peppercorns (crushed with mortar & pestle) and 3/4/5 cloves garlic crushed (depending on taste). Halve toms and spoon over the mixture, roast at 200C/Mk6 for 1 - 2 hours depending on the size of toms, I like to do them until they start to caramelise slightly round the edged. I then remove skins and add 1 tablespoon balsamic vinegar to the flesh and then either use or freeze until needed. Sue

I like your idea Mrs Woof Woof

I agree with Rustie freeze them and use them at a later date.

How about cutting them in half, putting them on a rack in a very low oven and allowing them to oven dry (as opposed to sun dry) and then when all the moisture has disappeared, put them in a jar and cover with olive oil - much cheaper and better flavoured than the ones sold on the deli counter in the supermarket.

I would just cut them in half or quarters depending on size, open freeze then put in freezer bags. You can then take a few out at a time to use in casseroles etc.

What about tomato leather, similar to fruit rollups?
As far as I know, you can store that in an air-tight tin and use it for snacks, garnishes or add it to your cooking. Might make a nice homemade gift, too.

I've never made it myself but I imagine you would season and stew some chopped tomatoes & drain well so you are left with a thick puree (maybe whiz them in the blender?), then spread thinly onto greaseproof paper or plastic wrap and leave until dry and leathery. Drying process could be speeded up with the oven.

Or maybe someone here has a proper recipe for tomato leather.

Make lots of different tom' sauces and freeze them.