How to Make Fire Roasted Tomatoes in the Oven
How to make fire roasted tomatoes in the oven: It's so easy to make homemade fire roasted tomatoes from fresh garden tomatoes, and they're amazing in recipes -- they'll really kick the flavor of your soups and chilis up a notch!
Servings 28 oz
Ingredients
- 18-25 small to medium Roma tomatoes enough to fill a cookie sheet when halved.
- Olive oil
Instructions
- Wash tomatoes. Cut off the stem ends, then cut tomatoes in half lengthwise.
- Place tomatoes cut side down on a baking sheet and drizzle them lightly with olive oil. Broil on high for 20 minutes or until tomatoes are nicely charred, rotating the pan halfway through for more even baking.
- Let tomatoes cool for a bit until they are easier to handle, then chop the tomatoes along with their skin to maximize that fire roasted flavor and get the blackened bits in there.
- Freeze your chopped fire roasted tomatoes in a quart freezer bag for up to six months. (I like to stand a freezer bag up in a mug or small container to help hold it open while filling.)
Notes
The tomatoes will be very soft, so you'll be doing less chopping than smooshing and will be left with something in between diced fire roasted tomatoes and crushed fire roasted tomatoes, if you're used to using the canned versions. The skin will slide off very easily, so you can discard some of that if you prefer a little less of it in your final batch.