Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I was thinking about getting some tomatoes this summer and smoking them. Then freezing them to use in chilli this winter. Any ideas on what kind of tomatoes would be best? Any ideas on times and temps? Other wise I will just wing it.
I would go for Roma (plum) tomatoes. Uniformed shape, they cook evenly. They are meatier too, not a lot of juice spalshing around when you handle them (after cooking). I recommend peeling them. Very easy to do after cooking.
For grilling I prefer their cousin: opalka. Unbelievable flavour. And hold together well thru cooking.