So, long story, was given extra tomato plants after planting my garden. I roasted a bunch in oven tonight, it was tedious and really heated kitchen up. Any tips for mass roasting on charcoal grill (large- but really only one pan at time)/smoker (larger, but i can get hot)? Just get disposable pans? I dont really have enough to give to local food drive, i checked, and my neighbors and friends have plenty. Ill prob end up using for enchilada/spaghetti sauces or tomato basil soup as I realize these freeze better than salsa, but I thought people here would know best how to go about this in a more efficient manner? Ill be roasting onions at same time. I will blend, simmer down, portion, freeze. Ill add roasted garlic/tomatillos/peppers/other spices as needed for final product when reheating. Any thoughts appreciated, esp if I could re cook these down to add to future salsa, thanks so much! Due to various environmental issues, my tomatoes will prob be a one and done this summer, with hopefully a fall crop. TIA for any tips:):)
by Buga99poo27GotNo464