I put a little sea salt on them, and a little olive oil and pop them in the oven at about 210 degrees for 2 and a half hours. When they get out, I pop a little more oil on them and stick them in the fridge.
Another great variation: put some basil or herbs de provence on them and slow-roast the same way.
I will talk about some of the good salad options for these little guys later. My favorite application for them is to drizzle them with a little balsamic, and then squash them on top of a baguette slathered with goat cheese. Yum!