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.
ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
FIRE-ROASTED TOMATO SOUP
This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.
Provided by sweetiewoman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
- Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
- Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
- Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 20.5 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 7.3 g, Sodium 795.4 mg, Sugar 9.2 g
FIRE-ROASTED TOMATO AND PEPPER SOUP
Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.
Provided by Baking Nana
Categories Trusted Brands: Recipes and Tips Hunt's
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a large sheet pan with parchment paper.
- Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.
- Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Hunt's Fire Roasted Diced Tomatoes. Bring to a simmer.
- Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.
- Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.
Nutrition Facts : Calories 141 calories, Carbohydrate 21.4 g, Cholesterol 5.8 mg, Fat 3.8 g, Fiber 6.6 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 1194.4 mg, Sugar 6.1 g
HOW TO MAKE FIRE ROASTED TOMATOES
Easy and so delicious too! This is How to Make Fire Roasted Tomatoes, low carb, gluten free, Mediterranean Diet, and healthy!
Provided by Food, Wine, and Love | myposhmedia llc
Categories Mediterranean Diet Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Prepare your tomatoes by slicing them lengthwise in half. Remove as much fluid and as many seeds as possible. You can use a spoon to help you with this process.
- Prepare a grill basket or grill pan with brushed on olive oil. Or, if using the oven method, prepare your pan. Alternatively, if you are using a pan or (baking sheet) you can use aluminum foil with nonstick spray.
- Preheat you oven to 450 or your grill on high if using a grill.
- In a medium bowl, combine together the remaining olive oil with the garlic and seasonings.
- Dip each individual tomato half the bowl, covering the entire piece well and allowing the remaining mixture to drip back into the bowl. Then place the tomato half on the prepared basket or pan with the sliced side up.
- Drizzle any remaining oil mixture over the tomatoes after you are done placing them all on to the prepared basket or pan.
- Grill the tomatoes until they are charred and then allow them to cool before serving (it should take just a few minutes).
- Oven method, roast for 45-50 minutes or until the the tomatoes begin to brown. Allow them to cool before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 125 kcal, Carbohydrate 10 g, Fat 8 g
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
FIRE ROASTED TOMATO SOUP
This is a WW recipe. We love soup and fire roasted tomatoes so this sounds like a match made in heaven. I am posting here to save.
Provided by TXOLDHAM
Categories Vegetable
Time 15m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil over medium heat. Add the shallot or onion and ginger and cook gently until softened.
- Add garlic and tomatoes. Simmer until the mixture begins to thicken. Add broth and milk and bring to a boil. Remove immediately from heat.
- Transfer to a food processor or blender or use an immersion blender. Process until smooth. Return to pan and gently reheat. Serve immediate. Add salt and pepper to taste and garnish with chives or scallion.
Nutrition Facts : Calories 48.5, Fat 2.4, SaturatedFat 0.9, Cholesterol 4.3, Sodium 19.3, Carbohydrate 5.6, Fiber 0.9, Sugar 1.8, Protein 1.9
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- In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
- Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons and serve.
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- In a large pot, add olive oil and saute the onion until it is almost clear. Add the garlic and continue to cook for a few more minutes.
- Add tomatoes, sauce, paste, water, and chicken broth. Bring to a boil, cover and let it simmer for about 30 minutes.
- In a blender or food processor puree the mixture until it gets to your desired consistency. I like mine a little bit chunky just like Paradise Bakery. Yum
- Add the heavy cream, parmesan cheese, salt and pepper. Let it simmer for another 5 minutes and serve!
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- In a 6-quart Dutch oven or soup pot set over medium heat, melt 2 tablespoons of the butter. Add the chopped onion, celery, and garlic, stir to combine. Cook the vegetables, stirring occasionally, until they are soft but not browned, about 5 minutes.
- Reduce the heat to low, and add the remaining 2 tablespoons of butter and when it has melted sprinkle the flour over the vegetables and stir, cooking for 1-2 minutes to incorporate the flour.
- Add the chicken broth, tomatoes, tomato paste, dried thyme, and sugar. Increase the heat to medium and bring to a boil. Partially cover the pot and cook the soup, stirring occasionally until the vegetables are tender, for 15 minutes.
- Scoop half of the soup into another pot and reserve. Using an immersion blender or a regular blender, purée the remaining soup. Return the reserved portion of soup to the pot, adjust the heat and bring to a boil, then reduce to low and stir in the remaining butter, salt/pepper and the heavy cream.
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- Add all ingredients to a large sauce pan and warm over medium / medium-high heat. Stir occasionally. Once the soup begins to bubble slightly reduce heat to low and simmer for 2-3 minutes.
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Ratings 13Category Main Dish, SoupCuisine AmericanEstimated Reading Time 2 mins
- In a large pot or dutch oven, melt the butter over medium heat and then add the diced onion. Cook for about 5 minutes, stirring occasionally to keep it from burning.
- While that cooks, open three of the cans of tomatoes and drain the juice into a bowl (don't discard it!).
- When the onions are soft, add the three cans of drained tomatoes, the bay leaf and the brown sugar. Cook for about 10 minutes, stirring every minute or two, until the excess juice has mainly cooked off and the tomatoes are sizzling.
- Stir in the tomato paste and flour and cook, stirring constantly, for about two minutes, then slowly add the tomato liquid, the broth, the last can of tomatoes, the baking soda and 1/2 teaspoon salt, stirring. Bring the mixture to a boil.
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