My uncle got sprayed by a crop duster in Iowa and his tomatoes turned purple.

My spotify wrapped called me out last year too

Tried this last summer after my brother in law kept going on about it. I used to do the whole 400 degree thing for like 10 min then drop it down, but the skin always came out kinda rubbery on the outside while the meat was fine. First time I went cold start I put them in, set it to 425, and just let it ride for about 45 min flipping once. Skin got way crispier and the fat rendered down better too. The one thing I noticed is you gotta watch them closer at the end because they can go from perfect to burnt fast without that preheat buffer. Been doing it this way ever since, never going back.