Would blow-torching tomatoes have the desired "oven roasted" effect? I want to have oven roasted tomatoes that have some black on them for salsa. I have over 100 tomatoes and don't want to use the oven for a full day doing this. I think a blowtorch might blacken the tomatoes in a good way. Would this have the desired effect (i.e., having blackened charred tomatoes)? How would it be different from baking them in an oven?

I know the tomatoes won't lose as much liquid as if they were baked, but that is not an issue since I'll be reducing them in a salsa anyway.
Does your oven have a fan-grill?  

30-ish tomatoes on a tray, 3 trays, set to fan grill &amp; rotate the trays every few mins.

Alternatively, use the regular oven &amp; when the tomatoes are nearly done, switch to the grill. Rotate as above.