I think I'd roast them first.
Cool and toss 'em all in a bag to freeze.
Make sauce and process later.

I just can't imagine trying to roast them after freezing for all the reasons you mentioned.

Maybe someone else has different ideas or experience.

Deanna

I think if I were to do this, I'd let them thaw and pour off any accumulated liquid before roasting (maybe pierce or squash them a little to let the liquid out) Never done it, but that's what I would try.

Hmm. I was really hoping someone had done it.

But thanks so much for the thoughts, Deanna and mom2wildboys!

I really had no time to do anything other than pop them int ziplocs in the freezer by the time I had picked them in the rain, then washed them well---many had fallen to the ground in the downpour---picked off the stems and sorted out the unripe ones (which I picked off the ground so they wouldn't rot). I put three four-pound bags into the freezer, adding to the one that was already there, and left about seven pounds spread out in a carton to finish ripening.

Now I'm in Quebec City hoping there's no frost so I can pick a few more when I get home and maybe roast those (and the ones ripening in the carton), making salsa or milled sauce (or maybe crushed tomatoes) from the frozen ones.

Thx again,

Z