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.

Makes about 3 cups

Course How To, ingredient, Side Dish

Cuisine Italian

Diet Gluten Free

Prep Time 5

Cook Time 40

Servings

Calories 74kcal

Author Imma

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.

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.

Nutrition