Fire Roasted Tomatoes
Make smoky fire roasted tomatoes from scratch in the oven or on the grill. An easy way to boost the flavor in sauces, soups, and salsas!
Ingredients
- 907 g Roma tomatoes sliced lengthwise
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 20 fresh rosemary sprigs
- 20 garlic cloves
- 1 tbsp Mexican oregano
- 1 tsp chili seasoning
Instructions
- Preheat oven to 218 °C or set grill to High (218 °C). Line a rimmed baking sheet with parchment paper.
- Rinse and slice each tomato lengthwise. Place on wire rack in rimmed baking pan cut side up. Drizzle with olive oil, salt and pepper. DO NOT ADD OIL IF CANNING, DRY ROAST.
- Oven Method: Roast for 45-50 minutes or until tomatoes are charred. Remove from oven and let cool. Keep kitchen well ventilated.
- Grill Method: Oil grill basket, grill pan or use wire rack in rimmed baking pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
- Store room temp roasted tomatoes in jar with olive oil to cover tomatoes and seal. Keep refrigerated.
Optional Flavour Additions
- Italian Style: arrange rosemary and garlic cloves on wire rack in rimmed baking pan. Lay the sliced tomatoes on top and sprinkle with salt and pepper. Cook per method choice above.
- Mexican Style: sprinkle tomatoes with oregano and chili powder. Cook per method choice above.
Notes
Imported from: https://keviniscooking.com/fire-roasted-tomatoes/
Unit conversions applied:
2 lbs Roma tomatoes (sliced lengthwise (See Note 1)) → 907 g Roma tomatoes (sliced lengthwise (See Note 1))
2 lbs Roma tomatoes (sliced lengthwise (See Note 1)) → 907 g Roma tomatoes (sliced lengthwise (See Note 1))