Well it was time to harvest and roast some tomatoes from the garden (about 15 lbs of yellow Hazel Mae's, & 15 lbs of misc. red ones).
It didn't occur to me until *after* I roasted the tomatoes (and the pan was two-toned!) that the pans I had roasted them in were made out of aluminum!
Of course I know that acidic things should never cook in aluminum. But I inadvertantly roasted my tomatoes in half-sheet baking pans!
They did not taste odd to me (wishful thinking?). Did I ruin 30 lbs of garden tomatoes (now food-mill processed and in the freezer) or will these taste okay after defrosting?