Many, many tomatoes this time of year. In December in North Dakota, not so much. So, I like to oven roast/dry them. It is easy – slice in half, put on parchment paper, top with herbes de provence or similar, and toss into a 250 degree over for 5-8 hours.
When done, they look like the picture above.
They freeze quite well, and I can slip them into risotto or pasta when the snow is flying, and get a fleeting taste of late summer.