My favorite roasting tomato is a little beauty called Juliet. She is an indeterminate variety that one might describe as either a large grape/cherry or petite Roma. As the harvest exceeds my and the neighbors' ability to eat and cook them fresh (one little curly-headed neighbor in particular can tell you how delicious they are straight from the vine and how many you can eat before you get a stomach ache - lots), I roast and freeze the surplus.
Later, the sweet, little halves come out to be added to soups or pasta, to embellish pizza or, paired with a bit of chevre, to top toasted baguette slices. Fantastico!
I have had great results growing Juliet in a large pot with companion herbs and annuals at her feet and a tall stake in the middle to support her very fruitful self.
Stupendo! Meraviglioso! Magnifico! Bellissimo!
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