wrote:

there must be
some recognised way of dealing with this dilemma.

Roast them overnight in a really low oven (100C) on a bed of coarse
salt, garlic, rosemary, thyme and a little sprinkle of olive oil and a
drop of balsamic. Maybe throw in a shallot or two.

Works best with very ripe tomatoes that are possibly about to spoil. The
recipe suggests to skin them after overnight roasting, but the skins are
fine by me. I serve them as a starter with some crusty bread.

Delicious.

--
http://www.intercuts.com/blog/