Simplest (&best) oven-baked tomatoes

For abundant crops (or boxes) of tomatoes. Try on grilled cheese, in pasta, in salad with feta and parsley, on pizza...I assume they can be frozen, too.

Slice a pile of paste (San Marzano, Roma, etc.) tomatoes in half. Toss on a baking sheet with olive oil, salt, pepper and maybe some herbs. Lay cut-side-up in a single layer and bake on low for about 3 hours.