Anyone who has ever visited my kitchen knows that there is always a big bowl of tiny tomatoes on the counter. (Just not right now because I ate 'em all.) They're great for when the hungries strike or to grab a handful and dump into a salad or pasta dish.

I am most definitely not deficient in lycopene -- that's for sure.

One of my favorite ways to use them is to oven-roast them with a tiny scattering of salt. Put them on a rimmed cookie sheet at 400 degrees until they get all good and shriveled. They're great as a warm salad tossed with fresh basil leaves and balsamic vinegar or smooshed on top of chicken breasts or in pasta.

My usual way of "processing" them is to wait until they've cooked down a bit and then smash them with the back of a spoon, but I have been scalded/stained by boiling tomato pulp one too many times.

Then I discovered a genius video from Chow.com. The TV in the office isn't hooked up to cable or satellite, but I did buy a Roku on Black Friday, and it allows me to watch cool channels like CNN International, Ustream and Chow.

As soon as I stock up again on tomatoes, I'm going to try this trick -- it sure beats slicing a pint of tomatoes one by one.