Fire Roasted Tomatoes (Homemade!)
User Reviews
5
Fire Roasted Tomatoes (Homemade!)
Description
The recipe for Fire Roasted Tomatoes (Homemade!) focuses on roasting Roma tomatoes either in a high-temperature oven or on a grill to impart a smoky charred exterior and a softened, rich interior. The tomatoes are sliced lengthwise and seasoned with olive oil, salt, and black pepper to enhance their natural sweetness and acidity. Optional Italian style adds rosemary sprigs and garlic cloves, while the Mexican style incorporates oregano and chili seasoning, providing aromatic and spicy notes that complement the roasted tomato flavor.
Roasting time ranges from 40 to 45 minutes in the oven or 5 to 10 minutes on the grill, depending on the size of the tomatoes. After roasting, the tomatoes can be cooled and stored either at room temperature submerged in olive oil (for short-term use) or prepared for canning by following acidification and processing guidelines to ensure safety.
The recipe includes detailed safety notes about canning tomatoes, emphasizing the need to avoid storing tomatoes in oil for preservation due to the risk of botulism and the possible damaging effect on canning lids. Canning instructions and processing times are provided with altitude adjustments, along with suggestions for variations such as using cherry or teardrop tomatoes. This recipe is useful for creating smoky, flavorful roasted tomatoes that can be used in sauces, salsas, or as a topping.
Ingredients
- 2 lbs Roma tomato sliced lengthwise (See Note 1
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Optional Flavor Adds
Italian Style
- 20 rosemary fresh sprigs
- 20 garlic cloves
Mexican Style
- 1 tbsp Mexican oregano
- 1 tsp chili seasoning
If Canning
- white vinegar See Note 2, or bottled lemon juice
- citric acid for canning
Instructions
- Preheat oven to 450°F or set grill to High (450°F).
- Rinse and slice each tomato lengthwise. Place on wire rack in rimmed baking pan. Drizzle with olive oil, salt and pepper. I typically add some water to the pan to avoid any smoking or do it on the grill.
- Oven Method: Roast for 40-45 minutes or until tomatoes are charred. Remove from oven and let cool.
- Grill Method: Oil grill basket, grill pan or use wire rack in rimmed baking pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
- Store room temp roasted tomatoes in jar with olive oil to cover tomatoes and seal. DO NOT add oil if canning, see below. Keep refrigerated.
Optional Flavor Adds
- Italian Style: arrange rosemary and garlic cloves on wire rack in rimmed baking pan. Lay the sliced tomatoes on top and sprinkle with salt and pepper. Cook per method choice above.
- Mexican Style: sprinkle tomatoes with oregano and chili powder. Cook per method choice above.
Canning
- Allow tomatoes to cool. Optionally remove skin and chop if preferred.
- Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
- Carefully remove jars from hot water, shaking off excess water. Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each empty quart jar. For pint jars, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
- Pour roasted tomatoes into hot jars, leaving 1/2-inch headspace. Press tomatoes down to fill tightly. Remove any air bubbles. DO NOT ADD OIL as in the refrigerated version noted above (See Note 4). Wipe rims of jars with a paper towel dampened with white vinegar to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
- Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 45 minutes, adjusting for altitudes (see below).
- Remove the jars with the jar lifter and set the jars on a towel or cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you heard it pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.
- Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.
Notes
- Do not preserve tomatoes in oil for canning purposes due to food safety risks related to botulism.
- Use bottled lemon juice or white vinegar for acidifying tomatoes if canning, as fresh lemon or lime juice is not pH standardized.
- Processing times for canning vary by altitude and container size; follow reliable canning guidelines carefully.
- Cherry and teardrop tomatoes can be substituted for Roma tomatoes in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 151mg | 6% |
| 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.
User Reviews
Overall Rating
5
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