Fire Roasted Tomatoes – Sweet, smoky, and flavorful goodness, this secret ingredient improves any tomato-containing recipe. Whether you kick up a soup, top your bruschetta with extra, or ramp up your spaghetti sauce, roasting tomatoes turn any ordinary recipe into an extraordinary taste bud experience.
The first time a friend introduced me to how easy it is to roast your own tomatoes, I was hooked. Why buy fire-roasted tomatoes in a can when you can have them fresh in less than an hour? Talk about jaw-drop amazing salsa to impress your guests!
Then I realized what a goldmine I had found. Taking pizza sauce, stew, soups, and pasta sauces over the top with one simple ingredient became my new obsession. My family thought I had gone crazy.
Why Fire Roasting Tomatoes Works
Tomatoes are fabulous as they are, but roasting them takes them to another level. Caramelizing the natural sugar intensifies their already delicious flavor for a win-win. Add the smokey goodness (with or without the fire), and you’ve got magic to add to your favorite recipes.
Recipe Ingredients
- Roma Tomatoes – Plum or Roma tomatoes are drier than beefsteak tomatoes, making them better for roasting. Not to say that you can’t use other kinds, but they’ll have more water.
- Olive Oil – This recipe uses olive oil for that incredible olive flavor, so it’s worth getting the good stuff.
- Seasonings – Garlic, basil, and Italian seasoning add mouthwatering flavor and aroma.
- Balsamic Vinegar – Concentrated for more tasty boldness, this vinegar stands in a class all its own. That’s why you only need a little.
How to Make Fire-Roasted Tomatoes
- Prep Baking Sheet – Line the baking sheet with aluminum foil and use nonstick cooking spray.
- Tomatoes – Rinse the tomatoes with cool tap water and then pat dry with a paper towel. Cut tomatoes lengthwise in half and remove seeds if desired.
- Seasonings – Combine the olive oil, minced garlic, Italian seasoning, fresh basil, balsamic vinegar, salt, and pepper. Mix until thoroughly combined. Add the halved tomatoes to the bowl and gently toss, covering every piece well with the oil and seasonings.
- Ready to Roast – Transfer the tomato halves to the prepared sheet with the sliced side facing up, then drizzle 1-2 tablespoons of the remaining oil mixture over the tomatoes.
- Roast – Roast in a preheated 450℉/230℃ oven for 40-45 minutes until charred. Allow them to cool, done.
Recipe Variations
- Roasted cherry tomatoes, both red and yellow, are a gorgeous topping for pizzas and pasta dishes.
- Adding other herbs and spices, like thyme, rosemary, marjoram, and hot pepper flakes, ramp up the flavor.
- Roast some red bell peppers alongside the tomatoes for a fantastic timesaver.
- Grill these babies for even more intensity.
Tips and Tricks
- Dry your tomatoes well so they can start roasting sooner.
- Scoop all the seeds out with a spoon for faster roasting.
- For plant lovers, consider planting some Roma tomatoes. They’re not complicated and worth the effort—nothing beats homegrown tomatoes.
Make-Ahead Instructions
Yes, you can fire-roast your tomatoes ahead. Or, in this case, oven roast. In fact, it’s better because you’ll have them ready when making your fave recipe. Because they’re acidic, you can keep them in a glass jar in the fridge for up to two weeks. You can also can them in glass jars if you love preserving fresh veggies while they’re in season.
Serving and Storage Instructions
You can serve these all on their own, but I prefer using them in another recipe. They enhance any recipe that calls for canned tomatoes.
Leftovers last refrigerated in a glass jar for a week or two or frozen for 6 months. Then thaw them in the fridge overnight when you’re ready to use them.
FAQs
Both are great pantry staples that have their place in the kitchen. The acidity in tomatoes is an excellent flavor balancer, but roasting them adds a depth of flavor regular tomatoes don’t have.
The roasting process concentrates the rich tomato flavor while caramelizing the natural sugars and adding a rich smoky taste. Yum!
The word fire can trick you. However, fire-roasted tomatoes are not spicy. Instead, they’re naturally sweet with a subtle smoky flavor.
How to Use Fire-Roasted Tomatoes
For an authentic Italian experience, spoon your fire-roasted tomatoes on a crispy slice of bruschetta. Ramp up tomato paste, tomato basil soup, and easy homemade pizza sauce with this secret ingredient.😉
More Tasty Tomato-Centric Recipes to Try
- Tomato Pie
- Fried Green Tomatoes
- Salmon in Spicy Tomato Sauce
- Okra Gumbo
- Collard Greens With Black-Eyed Peas
Conclusion
Whether you fire roast your tomatoes on the grill or in your oven, this juicy recipe is a versatile side dish bursting with flavor. Are you ready for a mouthwatering experience for your next lunch or dinner? Let me know what you served your fire-roasted tomatoes with.
Watch How to Make It
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Fire-Roasted Tomatoes
Ingredients
- 2 pounds (1kg) Roma tomatoes (about 7-8 plump tomatoes)
- 2 tablespoons (30ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon (2g) Italian seasoning
- 1 tablespoon (2g) fresh basil, chopped
- 1 tablespoon (15ml) balsamic vinegar
- 1 teaspoon (7g) salt
- ½ teaspoon (1.5g) black pepper
Instructions
- Line your baking sheet with aluminum foil, spray it with nonstick cooking spray, and set it aside. Preheat the oven to 450℉/232℃.
- Prepare your tomatoes by rinsing them with cool tap water, then pat dry with a paper towel. Cut tomatoes lengthwise in half, and remove as many seeds as desired. A spoon helps with this process. Set aside.
- Combine the olive oil, minced garlic, Italian seasoning, fresh basil, balsamic vinegar, salt, and pepper in a large bowl. Mix to thoroughly combine. Add halved tomatoes to the bowl and gently toss to cover each piece well.
- Transfer the tomato halves to the prepared sheet with the sliced side up, then drizzle 1-2 tablespoons of the remaining oil mixture over them.
- Oven-roast the tomatoes until they are charred, 40-45 minutes. Allow roasted tomatoes to cool before using or dice them, and then store them in the fridge or freezer in an airtight container.
Tips & Notes:
- Dry your tomatoes well so they can start roasting sooner.
- For plant lovers, consider planting some Roma tomatoes. They’re not complicated and worth the effort—nothing beats homegrown tomatoes.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Cathy says
Delicious! I used San Marzano and cherry tomatoes, my Roma are not ripe yet. My new favorite!
Imma says
Awesome! Thanks for sharing, Cathy.
Kay Surawski says
Hi I’ve kept your recipe for fire roasted tomatoes but I thought they’d gave mire punch to them like the ingredients would include garlic chili as every recipe u read that asked for them they discribe it as adding heaps of flavour
Imma says
yeah, it will be full of flavor. Let me know how it goes for you once you try 🙂
Glen says
I love fire-roasted tomatoes and hot peppers. Thanks for such an easy recipe.
Imma says
Awesome!!! Can’t wait to know how it turns out for you.