Thank you for this! Instead of blanching and shocking tomatoes to remove the skins, I lay mine out on sheet pans and roast them in the oven at 275 degrees F. until the skins wrinkle and crack. Let them cool, core/peel, and then can. I'm going to try roasting a few on a smoker this summer and see what kind of flavor I can get for making chili and salsa.
Thank you for this! Instead of blanching and shocking tomatoes to remove the skins, I lay mine out on sheet pans and roast them in the oven at 275 degrees F. until the skins wrinkle and crack. Let them cool, core/peel, and then can. I'm going to try roasting a few on a smoker this summer and see what kind of flavor I can get for making chili and salsa.