Roasted Tomatoes

I don't know why, but I am intimidated by canning.  Every year I say, "next year I will can my tomatoes."  I do not.  This year, I am not saying that, because I have new technique that I adore: roasting tomatoes.  Slice the tomatoes in half, seed them with your fingers, drizzle with olive oil, and cook at 275*F for 5 hours.  The result is favourful tomatoes that can be frozen and used in the winter.  I've been popping them like candy.