Preheat oven to 400° F. Cut up tomatoes and put them in a bowl. Drizzle with a couple tablespoons of olive oil, toss with your hand, then pour everything out onto a rimmed sheet pan. Bake for 30 or 40 minutes, until tomatoes just begin to caramelize.
Serve over pasta or soft-cooked polenta. Garnish with shavings of parmesan, torn basil, flaky salt and a drizzle of olive oil.
Polenta is easy to make. Start with a coarse ground corn meal like Bob's Red Mill "Grits/Polenta". Bring 4 cups water to boil, add a teaspoon sea salt, 1 cup polenta and simmer about 15 minutes, stirring occasionally. Once cooked, add in a tablespoon or two of butter, or olive oil, or a little of each to finish.