I have occassionally made a batch at the beginning of the week to use during the week. They only last a few days with me, but if you wanted to keep them longer, I have read that you can cover them in oil and keep them in the fridge. I have not tried this so I don't know if it works. If you really wanted to push the boat out and add to the Mediterranean flavour, you could use olive oil as a flavouring when roasting. When the tomatoes begin to soften you can add some dried herbs to ring the changes.
Cooked this way, they can be used cold in salads or sandwiches or stirred into pasta sauces.
LUNCH SERVICEI slow roasted a trayful of tomatoes with no added flavourings and used some to give some extra oomph to a mozzarella roll.