Surplus Tomatoes and Cukes Anyone? :)

Here are two recipes for some roasted tomatoes and my brother, Shannon's, stellar dill pickles! Tomatoes:  Use smallish or Romas. Slice in half and lay cut side up on a pan lined with tin foil. Salt and pepper, then spray lightly with oil. Cook at 425 degrees for 45-50 min or until the edges begin to turn golden, but they are still very moist. Peel off and discard foil and enjoy immediately. Keeps for a couple weeks in frig, or several months frozen. SO tasty!  Dills:  Boil 4 c water, 4 2/3 c white vinegar, and 1/2 to 2/3 c pickling salt (I use the lesser amt). Cool. Fill quart jars with cucumbers (sliced or whole), 2 cloves of garlic, and 1-2 heads of dill. Fill with liquid and put lids on. Keep in frig. They are good THE NEXT DAY! Yum. When I ran out of room in the frig, I put several quarts in the canner and boiled them 15 min and put them on the counter until they sealed. Hope this works!