Tomatoes are best suited for both raw and cooked applications such as roasting, boiling, sautéing, and baking. The small tomatoes can be sliced and used fresh in green salads, lightly dressed in oils, or chopped and sprinkled over bruschetta. They can also be cooked and blended with their skin on for sauces, pastes, and purees, and the thin skin allows for the flesh to be mixed easily into risotto, pasta, and casseroles. Tomatoes can also be used as a pizza topping, sliced in half and stuffed with cheeses, boiled into soups, or dried and stored in flavored oils.