Roasted beets taste wonderful both warm and cold. Or you can toss them in a salad with blue cheese.
Cut tomatoes in half; remove seeds and stems. Place on parchment-lined baking sheet, cut side up; drizzle with olive oil and fresh herbs such as marjoram or thyme. Roast at 400 degrees for 5 minutes, then reduce heat to 325 degrees for 1 hour.
Trim tops about 1/4 inch. Place in baking dish, drizzle with olive oil, and cover with foil. Roast at 425 degrees until soft, about 40 minutes. Squeeze cloves out of skin.
Cut onions into wedges, leaving root ends intact, and peel. Toss in olive oil in a baking pan. Roast at 400 degrees until caramelized, about 50 minutes, turning occasionally. Puree in a food processor; store up to 1 week in the refrigerator.