If you've never tried roasting tomatoes before, I strongly!! recommend it. WOW are they good. I combined the efforts of Ina Garten and Smitten Kitchen - I roasted mine with peeled and semi-crushed garlic cloves; a smattering of salt, onion pwd, and dried basil & oregano; and olive oil, roasting them on 450 for 25-ish minutes. Oh, and I cut them about 1/4" thick b/c I knew they'd shrink in the oven.
I made some egg salad using pesto and mayo and fresh flat-leaf parsley. It was good. But adding the roasted tomatoes made it sooo good.
Italian-style egg salad sandwhich on toasted whole wheat
bread with roasted tomatoes and lettuce.