I just made a big pot of tomato soup last week for a party. Semi-thawed i put one bag in the oven with quartered onion, whole head of garlic, rib of celery, a carrot, a parsnip, some herbs... and roasted for an hour-ish or more. It reduced and roasted. Don't rinse all the good juice!
Chilled, then added another frozen bag of sliced heirlooms to the pot and put it in the blender in batches.
With fresh tomatoes right around the corner i use my last season frozens for soup and chili or sauce for pasta. Fresh salsa will be soon enough come harvest...
Made an herbed basil cream...to add at table....separate just in case someone had a dairy issue. Micro greens for garnish.
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