With tomatoes a plenty right about now, I'd like to try fire roasting them and preserving them diced up to last over the winter/spring. Any one have tips on the best way to blacken them? Any special type of wood to smoke them? I know that I'll be cutting them in half and removing the seeds and then grilling skin side down till charred but for how long and at what temp? And do you freeze them, can them or dehydrate them? Judy
