Best 5 How To Fire Roast Tomatoes Recipes
**Roasted tomatoes are the quintessential summer dish. Bursting with juicy sweetness, their flavor is intensified by the caramelization that occurs during the roasting process. But fire-roasted tomatoes take this flavor to a whole new level. By using a grill or open fire, you can achieve a smoky, charred flavor that adds an extra dimension of complexity.**
**This collection of recipes will show you how to fire-roast tomatoes using a variety of methods, from grilling to roasting over an open fire. We'll also provide tips on how to choose the best tomatoes for roasting and how to store them properly. So grab a handful of tomatoes and get ready to enjoy the delicious results!**
**Recipes in this article:**
* **Classic Fire-Roasted Tomatoes:** This simple recipe is a great way to get started with fire-roasted tomatoes. Simply toss some tomatoes with olive oil, salt, and pepper, then roast them over an open fire or on a grill until they are charred and slightly smoky.
* **Grilled Herb-Roasted Tomatoes:** Add a burst of flavor to your fire-roasted tomatoes with this recipe. Toss the tomatoes with olive oil, salt, pepper, and a variety of fresh herbs, such as basil, thyme, and rosemary. Then grill them until they are charred and tender.
* **Smoky Chipotle Fire-Roasted Tomatoes:** For a spicy twist on fire-roasted tomatoes, try this recipe. Toss the tomatoes with olive oil, salt, pepper, and a chipotle chili powder. Then roast them over an open fire or on a grill until they are charred and smoky.
* **Fire-Roasted Tomato Salsa:** This easy salsa is perfect for summer gatherings. Simply combine fire-roasted tomatoes, onion, cilantro, lime juice, and salt. Then blend everything together until smooth. Serve with tortilla chips or your favorite grilled meats.
* **Fire-Roasted Tomato Soup:** This creamy soup is perfect for a cold winter day. Simply simmer fire-roasted tomatoes in a pot with vegetable broth, onion, garlic, and cream. Then season with salt, pepper, and a pinch of red pepper flakes. Serve with a grilled cheese sandwich or a side salad.
FIRE ROASTED TOMATOES (HOMEMADE!) + VIDEO
Homemade fire roasted tomatoes add smoky flavor and are better than canned! Make this easy recipe as a substitute for canned tomatoes!
Provided by Kevin Is Cooking
Categories Vegetable
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F or set grill to High (450°F).
- Rinse and slice each tomato lengthwise. Drizzle with olive oil, salt and pepper. I typically add water to the pan to avoid any smoking or do it on the grill.
- Grill Method: Oil grill basket or grill pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
- Oven Method: Roast for 40-45 minutes or until tomatoes are charred (See Note 2). Remove from oven and allow to cool. Store in jar with olive oil to cover tomatoes and seal. Keep refrigerated.
Nutrition Facts : Calories 52 kcal, Carbohydrate 4 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 151 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
HOW TO FIRE ROAST TOMATOES
In a search for fire roasted tomatoes for my recipe for Recipe #390602, I found this homemade version. Fire roasted tomatoes add a smoky flavor to a variety of foods. They cook quickly on a gas range or charcoal grill. Much more economical than store bought; freezable, too. p.s. Using any other tomato probably will not work for they turn out mushy.
Provided by gailanng
Categories Vegetable
Time 20m
Yield 1-10 serving(s)
Number Of Ingredients 2
Steps:
- Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
- When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
- When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
- Use immediately or pack tomatoes in a freezer proof container with juices.
FIRE-ROASTED SALSA
Canned tomatoes never tasted better than they do in this restaurant-quality salsa you can have ready in 15 minutes flat. Cilantro and a splash of lime add refreshing flavor. -Missy Kampling, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 141mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CHICKEN WITH FIRE-ROASTED TOMATOES
My skillet chicken with the colors and flavors of Italy is so easy. The fire-roasted tomatoes sound complicated, but all you have to do is open a can! -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.
Nutrition Facts : Calories 294 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges
FIRE-ROASTED TOMATO SALSA
"I've been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesn't last a day in our house." -Pamela Paula, Weeki Wachee, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.
Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- Choose the right tomatoes: Use ripe, firm tomatoes with no blemishes. Roma, plum, and cherry tomatoes are all good choices.
- Roast the tomatoes at a high temperature: This will help to caramelize the sugars and concentrate the flavors.
- Use a variety of herbs and spices: This will add depth of flavor to the roasted tomatoes.
- Roast the tomatoes until they are slightly charred: This will give them a smoky flavor.
- Let the tomatoes cool before using them: This will help to preserve their flavor and texture.
Conclusion:
Fire-roasted tomatoes are a versatile ingredient that can be used in a variety of dishes. They can be added to pasta sauces, soups, stews, and salads. They can also be used as a topping for pizza and grilled vegetables. No matter how you choose to use them, fire-roasted tomatoes are sure to add a delicious flavor to your meals.
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