Fire-Roasted Tomatoes
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5.0
12 reviews
Excellent
Fire-Roasted Tomatoes
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Love fire-roasted tomatoes? Try making them at home by broiling the tomatoes in the oven! Freeze and use all winter long.
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Ingredients
- 1 ½ pounds tomatoes, cored + halved See Recipe Notes
- 1 tablespoon avocado oil Or use another high-smoke point oil, such as canola
- ¼ teaspoon sea salt (or more to taste)
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Instructions
- Move an oven tray about 3 to 4 inches from the broiler. Preheat the broiler to high.Place tomatoes cut-side down in a single layer on an oven-safe pan or baking sheet. If using very large and juicy tomatoes, I recommend opting for a rimmed pan to prevent the juices from spilling into the oven.Drizzle oil over the veggies.
- Broil tomatoes 5-15 minutes, or until they begin to blacken and char. Juicy tomatoes will take longer to broil than Roma tomatoes. (The broil time will vary depending on your oven's broiler. Gas broilers tend to cook more quickly.)When the tomatoes are charred, remove them from the oven.
- Add the charred tomatoes (and their juices) and salt to a food processor basin, and use the chop setting until the tomatoes are chopped and mixed together. (How finely you chop them is up to you.) If your food processor basin is too small, it's fine to work in batches and transfer the tomatoes to a large bowl as you work.If you don't own a food processor, you can use a blender instead. If using a blender, take care to simply blitz the tomatoes a few times, and avoid puréeing the tomatoes into soup. (Unless, of course, you're trying to make soup.)Refrigerate and use tomatoes within 4-6 days, or freeze and use within a year. (I like to portion mine into 14oz servings and freeze, so that each portion is the same as one 14oz can.)
Notes
- Yields: Approximately 3 cups diced tomatoes; amount will vary depending on how juicy the tomatoes are.
- Multiplying the Recipe: Use the number of tomatoes in this recipe as a guide, not a rule. This recipe is easily multiplied, but keep in mind that the tomatoes need to be directly under the broiler heat. Each batch will be limited by the size of the pan, the size of the tomatoes, and the size of your oven's broiler.
- Varieties of tomatoes: Both paste-style (Roma) and juicy tomatoes will work in this recipe. Roma tomatoes will make a thicker end product, and juicy tomatoes will make a thinner (but also delicious) product.
Nutrition Information
Show Details
Calories
41kcal
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
103mg
(4%)
Potassium
269mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
945IU
(19%)
Vitamin C
16mg
(18%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people (½ cup servings)
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 103mg | 4% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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