That is a nice way to make sauce.

If I had a smoker , I would smoke some for some smoked flavor too.

Sey

I do something similar to about half of my cherry toms. Only I use the charcoal grill because it is too hot in the summer to have the oven on for that long inside the house. The tomatoes get nice and dark and reduced, with a pleasant smoke flavor. Then I run it all through a food mill to remove the seeds and skins, and freeze it in ice cube trays, and I have smoky tomato paste for all my winter cooking needs.

We had a rare day yesterday where it was a little cooler out, so I took advantage. I like the bbq idea.