Roasted Green Tomatos

I grew up loving the days of fall when my mom, Arkansan born and raised, would make fried green tomatoes. You can only eat them fresh-if you freeze them, they turn to mush and you need the firm texture for it to work. So, a couple of nights ago, I was roasting veggies (potatoes, carrots, squash) and I still had some space in the pan... and some green plum tomatoes. Decided to try to roast them along with the others. Success!! Basically, 400 deg., 1 hour, olive oil, coarse sea salt, chunks of green tomatoes, skin-side down.