These small, oblong tomatoes are shaped like the elongated green and red grapes of late summer. They have a good tomato flavor when fully ripened and a firm texture. Grape tomatoes are small enough to add whole to salads or you can slice them in half lengthwise. Halved red grape tomatoes are excellent for slow-roasting. Lay them on a baking sheet, sprinkle with extra virgin olive oil, a little salt and pepper, and dried Sicilian or Greek oregano crushed off the branch. Keep oven at 250 - 275 and let roast, cut-side up, until wrinkled and fragrant. They can be cooked into a sauce or frozen as is and popped out of their container at a later time. They add great depth of flavor to a myriad of dishes whether frozen or fresh out of the oven. Roasting coaxes an intense earthy flavor from the humble grape tomato that it wouldn't otherwise possess.