Roasting tomatoes over an open flame can feel daunting and messy, but you can capture that same smoky, charred flavor using your oven. This simple Fire Roasted Tomatoes recipe needs only ripe Roma tomatoes, a little olive oil, salt and pepper, and your broiler.
This technique is a game-changer. After repeatedly reaching for canned tomatoes and finding none, I started making my own and haven’t looked back. These oven-roasted tomatoes are incredibly flavorful and versatile—perfect for salsas, pasta sauces, soups, stews, and more. They store well and elevate simple dishes with a deep, smoky tomato taste.
Ingredients You Need
- Roma tomatoes: Choose firm, bright red tomatoes that feel heavy for their size. A slight give is fine, but avoid overly soft, bruised, or wrinkled fruits.
- Olive oil: Use a good extra-virgin olive oil you’d be happy to drizzle on a salad; it adds richness and helps with charring.
- Salt and pepper: Fine sea salt and freshly ground black pepper give the best flavor and adhere well to the tomato surface.
Recipes that call for Fire Roasted Tomatoes
Cajun Shrimp and Sausage Pasta
Fire Roasted Salsa
Cajun Shrimp Pasta
Cajun Chicken Pasta
How to Make Fire Roasted Tomatoes
Making these tomatoes is straightforward: halve the tomatoes, brush the cut sides with olive oil, and season with salt and pepper. Lay them cut-side up on a broiler-safe rack set over a rimmed baking sheet, and broil until the skins are charred and the tomatoes smell fragrant. Let them cool slightly, then the skins will peel away easily, leaving tender, juicy flesh that’s ready to use.
Fire Roasted Tomatoes
Equipment
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Broiler-safe rack
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Broiler-safe rimmed baking sheet
Ingredients
- 2 pounds roma tomatoes cut in half lengthwise
- 3 tablespoons olive oil
- fine sea salt and freshly ground black pepper
Instructions
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Move one oven rack to the highest position.
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Preheat the broiler to high (about 500°F).
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Line a rimmed baking sheet with foil and place a broiler-safe rack inside.
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Arrange the halved tomatoes cut-side up on the rack. Brush each half with olive oil and season with salt and pepper.
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Place the baking sheet on the highest rack and broil for 15–20 minutes, checking at 10 minutes. Aim for a slight char without burning the tomatoes.
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Remove the sheet when the tomatoes are done and let them cool until you can handle them.
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Peel the skins off each tomato half (they should slip off easily). Chop if desired and use immediately, refrigerate in an airtight container for up to 5 days, or freeze for up to 6 months.
Notes
- Yield is about 2 1/2 cups.
- You can also puree the tomatoes with the skins on using an immersion or countertop blender if you prefer.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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