I'm not a big fan of Roma tomatoes, I find them mealy and bland. This is a great way to intensify their hidden flavors and turns them into a wonderful ingredient. Use them in pasta dishes, risottos, on bruschetta, in Recipe #483922, or in a tomato bread pudding. Although I haven't tried freezing them yet, I expect they probably freeze well and would be welcomed in the dead of winter. From "Herbivoracious", by Michael Natkin.