For years now, I have been regularly roasting little tomatoes.
This year--when I had some big old tasteless winter tomatoes around--I chopped and roasted them--equally delicious.
Small or large they can be prepared as follows:
Coat the bottom of baking pan with olive oil. Add tomatoes.
Toast a tablespoon or so of cumin or coriander seeds or both-- not very long--until you can smell them. Crush seeds with a few cloves of garlic, and perhaps some crushed chili peppers. Many possible variations. Dribble a little olive oil over the whole thing and cook in preheated 350 oven for about two hours, basting with the rapidly accumulating juices on bottom a few times during baking. Small tomatoes should be close to falling apart, larger ones will make a sort of confit. Can be served hot, or room temperature. Also good added to soups, sauces, etc. Excellent item to have in the fridge.