Fire Roasted Tomatoes
Fire Roasted Tomatoes give a deep savory flavor for sauces, dips and breads. Easy to make and truly addictive.
Servings: 4
Equipment
- wire rack for grill if grilling!
Ingredients
- 2 lbs roma tomatoes *about 12-14 tomatoes
- 1 Tbsp olive oil *more as needed
- ½ tsp salt *more as needed
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried basil
Instructions
- If using the oven, preheat to 400º. Otherwise slice the tomatoes into 3rds or 4ths whatever fits best and works best for the tomato shape. Line them up in an even layer on a grill rack. If baking them, line them on a parchment lined baking sheet.
- Drizzle the tomatoes generously with olive oil and season well.
- If baking in the oven, bake for about 15 minutes or until the edges of the tomatoes start to lightly char (Photo 2). For the air fryer; cook on 375º for 10-12 minutes. If cooking on the grill; set the grill to medium heat. Place the grill basket with tomatoes on the grill and cook for about 10 minutes or until the tomatoes char a bit on the edges.
- Once the tomatoes are softened and lightly charred, set them aside and let them cool. You can then jar them or give them a quick chop and then jar them so they are easier to blend into recipes.
Notes
This recipe will keep in the fridge for up to 5 days. You can also freeze them for up to 3 months, use when needed to make soups, salsas and more.
- Choose seasonal tomatoes. Using tomatoes during tomato season is always the best way to go!
- This recipe makes about 2 cups of roasted tomatoes, double it if you want to try canning the recipe.
- Feel free to season the tomatoes a bit more after the roast is finished.
Nutrition
Serving: 0.5 cup | Calories: 73kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 302mg | Potassium: 544mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1.892IU | Vitamin C: 31mg | Calcium: 27mg | Iron: 1mg