Soup. Marinara. If sliced, on a platter with sliced roasted cousins peppers, eggplant, potatos, maybe summer squash and onions or fennel too. Tomato spread with lots of EVOO and parm. Layered in a strong crust with basil an mozz and baked. On a plate with dinner.

I hope you halved them before roasting....then just bag up and toss into the freezer and decide later...oh but you are short of freezer space.

I would make sauce....put them through a food mill and freeze the result

I sieve them then freeze.

I used to make Ina's Roasted Tomato Soup regularly, among other things when we bought 1/2 bushel of Roma tomatoes. Make sure you halve the tomatoes so they roast up nice.

I did half them. Thanks for the ideas.

It's going to be cool the next couple of days, so I think I'll try the soup.

I have drained tomatoes for about 30+ min. and it does concentrate them so they take up less space in the freezer. I have also then boiled down the juices to make tomato sauce, which also takes up way less space. But if you don't have any space . . . I suppose one might be able to dry them and make tomato leather . . . You can "can" them but you have to add water for whole tomatoes, so that kind of defeats the purpose. You might be able to can them as crushed tomatoes, but I don't know for sure about the safety of that. Probably OK but not the kind of thing people would recommend if it hasn't been scientifically tested for safety among a broad set of circumstances . . .

Try the soup Jasdip posted...good!

The soup was wonderful! Along with a BLT!