Critter, I slice the Roma's in half the long way them lay them on parchment paper on a cookie sheet. Spritz them lightly with Olive oil and sprinkle with a tiny bit of course salt and a smidge of sugar. Put in 350 oven for one hour and then At 250 for another two hours. After they are cold, I put them in small ziplock bags and freeze them. When you want to use them, thaw in fridge overnight and then put in small containers with Olive oil, more for flavor than anything else and keep in fridge. When you do them this way, they are never dried up which I like better. They are always somewhat soft coming out of the oven, but much smaller than when you started.
