Fire Roasted Tomatoes Homemade Video Recipes
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.
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