I can't wait to figure out how to use these, because the dish already has a high chance of success if it includes these tasty morsels.
from Gourmet Magazine
4 pounds tomatoes, cherry or grape tomatoes halved lengthwise, larger tomatoes cut in quarters or eighths
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil
1.Preheat oven to 200°F with racks in upper and lower thirds.
2. Put tomatoes, cut side up, in 2 large 4-sided sheet pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper.
3. Roast in oven 6 to 8 hours (tomatoes will be greatly reduced in size but still moist). Cool.
Note: Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using. Or freeze in a ziploc bag up to several months.