I like this recipe from #VogueEntertaining from the early 2000's, and especially their advice to use as a substitute for tomato paste.
I tend to roast tomatoes a lot, in different ways, for different dishes, or just on their own. I'll do them this way today for use in a tomato-chickpea curry, Happy days.
(I have a lot of VE recipes in my digital recipe stash, as I subscribed for so many years, from the early 1990's, maybe the late 1980's.)
Oven-roasted Tomatoes
(Serves 4 to 6)
9 medium, fresh, ripe tomatoes
olive oil
3 tablespoons finely chopped parsley
2 teaspoons finely mopped garlic
1 teaspoon extra-virgin olive oil
Preheat the oven to 160 C. Cut !he tomatoes in half Lightly oil a baking dish and place In the tomatoes, cut side up.
Sprinkle them with the parsley, garlic and extra-virgin olive oil. Place in the oven and cook for 1 hour or more until the tomatoes have shrunk to less than half their original size. Transfer to a serving platter.
Note: these tomatoes have shed the excess water that dilutes their flavour, so their Juices are pure essence of tomato. They are delicious served with pasta, in soups or to use In sauces. Use as a substitute for tomato paste.