We're smoking a 9# pork butt and at the rec of a CH, I put some tomatoes in with it for a few hours. They're wonderful. Smokey and tomato-y. I could just serve them as a smallish side dish tomorrow when we serve the meat but I'm trying to decide if I want to mix them with something. I have some pearl onions and am considering braising or roasting them and adding them to the tomatoes. Any other suggestions? I definitely want them to be the dominant flavor. TIA.