Roasted tomatoes
I’m getting overrun with tomatoes so I cut about a dozen in half and scraped out just the visible seeds. Removed the hard core and placed them skin down on a wire rack with a baking sheet below to catch drips.
Drizzled with olive oil then a generous sprinkle of seasoning made by mixing salt, pepper and 2 (or more) tsp. cumin.
400 degrees for 45 minutes. Turn off oven and leave undisturbed for a couple of hours.
Run through food processor and freeze for chili, soups and hot dishes or a base for salsa.
Italian seasoning could be used instead of cumin. Peppers can be roasted along side the tomatoes.