Preheat oven to 425°F.
Halve your tomatoes lengthwise or quarter the super huge ones (leave cherry tomatoes whole).
Lay tomatoes in a single layer, cut side up in greased baking dish or cookie sheet.
Drizzle with olive oil and sprinkle with kosher salt and fresh ground pepper. If you want, season them with oregano and basil (though this will reduce the number of dishes you can make with them).
Roast in 425°F oven for about 40 minutes or until wrinkly.
To freeze them, wait till they cool and then remove skins. Double bag in ziploc bags, removing all the air with a straw.