Cup of Yum
1. Preheat oven to 450°F or set grill to High (450°F).
2. Rinse and slice each tomato lengthwise. Place on wire rack in rimmed baking pan. Drizzle with olive oil, salt and pepper. I typically add some water to the pan to avoid any smoking or do it on the grill.
3. Oven Method: Roast for 40-45 minutes or until tomatoes are charred. Remove from oven and let cool.
4. Grill Method: Oil grill basket, grill pan or use wire rack in rimmed baking pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
5. Store room temp roasted tomatoes in jar with olive oil to cover tomatoes and seal. DO NOT add oil if canning, see below. Keep refrigerated.

Optional Flavor Adds

Cup of Yum
1. Italian Style: arrange rosemary and garlic cloves on wire rack in rimmed baking pan. Lay the sliced tomatoes on top and sprinkle with salt and pepper. Cook per method choice above.
2. Mexican Style: sprinkle tomatoes with oregano and chili powder. Cook per method choice above.

Canning

1. Allow tomatoes to cool. Optionally remove skin and chop if preferred.
2. Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
3. Carefully remove jars from hot water, shaking off excess water. Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each empty quart jar. For pint jars, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
4. Pour roasted tomatoes into hot jars, leaving 1/2-inch headspace. Press tomatoes down to fill tightly. Remove any air bubbles. DO NOT ADD OIL as in the refrigerated version noted above (See Note 4). Wipe rims of jars with a paper towel dampened with white vinegar to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight. 
5. Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 45 minutes, adjusting for altitudes (see below).
6. Remove the jars with the jar lifter and set the jars on a towel or  cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you heard it pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.
7. Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.