I found a thread on roasted plum tomatoes from 2005. Mark Bittman -- I'm linking below. I'm about to come into a bumper crop of cherry tomatoes (gorgeous yellow and red) and I'm wondering if doing this with small tomatoes is worth it? The skins on my tomatoes are tough this year and I need to do something with them to enjoye the flavor but soften up the texture. Other ideas if not this one? Thanks!