JudyFoodie, I've only roasted small batches but this is how I do it. I core a whole bunch of tomatoes and place them in a glass or ceramic backing dish. with lots of garlic cloves. I splash a bunch of olive oil over them and bake over indirect heat at about 325 to 350 degrees using a smokey environment - oak or pecan. After about an half an hour the skins will slip off and are discarded. Then seperate the garlic and drain off and reserve the juices. I reduce the temperature to 250 degrees roast them for another 3 hours or so periodically removing and saving the juice. The tomatoes can be served as they are as a side dish or saved for use in other recipes. Likewise, I save the garlic and juices for future use.This technique was adapted from Tom Colicchio's book called "Think like a chef" Dave
