You can get a bunch of small tomatoes still on the vine that are very ripe, and simply drizzle them with some olive oil and sprinkle with sea salt - then roast them in the oven until they soften and condense. Then pop them off the vine and coarsely mash them to toss with pasta. Or just serve them whole with some scrambled eggs in the morning and a side of wheat toast.
For an easy appetizer or snack, get a bunch of hungarian hot peppers, remove the tops, seed them and cut them into rings. Then place them in a small roasting pan and roast them in the oven covered at 350 degrees for about 45 minutes to an hour to soften them gently. Then when they come out of the oven, toss them with a generous amount of olive oil, some oregano and a bunch of minced garlic, salt and pepper to taste, a splash of vinegar and if needed a pinch of sugar - all to taste. Let it all chill in the fridge for a few hours and for the flavors to meld. Great on crusty bread or crackers, especially with some crumbled Gorgonzola sprinkled over them.
If you've got a potato ricer, you can make mashed potatoes really easily in the oven. Just bake the potatoes until they are super tender then run them through the ricer - peels and all, into a bowl of milk, butter salt and pepper. The peels will remain in the ricer, so there is no need to peel the potatoes at all. Not to mention you don't need to waste time cutting them and steaming them.