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My homemade fire roasted tomatoes are SO easy to make and will have you swearing off canned tomatoes for good! We love using them to make pizza sauce, chili, salsa, you name it!
At home, we go through canned tomatoes like it’s nobody’s business. Between recipe testing, soup season, and, well, snacking, I think we keep these companies in business. But have you ever had a homemade roasted tomato? Life. Changing.
For starters, the flavor is far superior. It’s fresher, and the tomatoes maintain their texture without becoming mushy. Plus, there are no ‘other’ ingredients. No citric acid, no excess salt, nada.
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Why I love this recipe
- Endless variations. I’m starting with a simple base recipe, though you can add any seasonings to adjust the flavor.
- WAY better than canned tomatoes. They’re fresher and riper, and you have full control over the flavor.
- Cheaper, too. When tomatoes are in peak season, I buy buckets at the market, and they’re surprisingly affordable.
- Make them in the oven OR grill. I like the convenience of the oven method, but when it’s grilling season, these tomatoes make the perfect side dish.
- Freezer-friendly. Similar to freezer jam, we always have a few containers of frozen tomatoes on deck for homemade sauces.
Once you learn how to fire roast tomatoes, use them in my stuffed pepper soup, shrimp curry, or pomodoro sauce next!
Key ingredients
- Tomatoes. I recommend using vine-ripened tomatoes, which are sweet and make for juicier roasted tomatoes. Of course, plum tomatoes or Roma tomatoes are great options.
- Olive oil. To break down the tomatoes and add richness.
- Sea salt and black pepper. To taste.
How to make fire roasted tomatoes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and line a baking sheet with parchment paper. Wash and slice the tomatoes to remove the cores.
Step 2- Season. Lay the tomatoes on a wire rack, drizzle with oil, and sprinkle with salt and pepper.
Step 3- Broil. Place the tomatoes on the baking sheet and broil until they’re lightly charred.
Step 4- Store or puree. Serve them warm or let them cool before turning into puree.
Arman’s recipe tips
- Make Italian roasted tomatoes. Toss the tomatoes in Italian seasoning (a mix of oregano, rosemary, and thyme).
- Add some Mexican flair. Toss the tomatoes in oregano, chili powder, and cumin.
- Add smoky flavor. If you don’t want to grill the tomatoes, toss them in ¼ teaspoon of smoke flavor for that ‘open flame’ flavor.
- Garnish. Finish the tomatoes with fresh herbs or a drizzle of balsamic vinegar reduction.
Storage instructions
To store: Let the tomatoes cool, then store them in an airtight container (or mason jar with a lid) and keep them in the fridge for 4-5 days.
To freeze: Store cooled tomatoes in freezer-safe containers for up to 3 months. Let them thaw completely before reheating.
To reheat: Microwave the tomatoes for 45 seconds or warm them in the oven at 350F/175C for 8-10 minutes.
Frequently asked questions
Yes! For some heat, toss the tomatoes in ½ teaspoon of chili powder, cayenne pepper, or a pinch of red pepper flakes.
Yes, really, any kind of tomatoes can be fire roasted. You just want to make sure you adjust the time depending on their size. The only tomatoes I don’t recommend are cherry tomatoes, as they are too small and likely to burn.
Ways to use fire roasted tomatoes
- Make your own pizza or pasta sauce. Use these tomatoes as the base for my sugo, pomodoro sauce, or low-carb pizza sauce.
- Chili base. Use them in my no bean chili or venison chili.
- Salsa. Blend roasted tomatoes, onion, pepper, cilantro, lime juice, salt, and pepper until chunky.
- Pesto. Swap sundried tomatoes for these in my sundried tomato pesto.
- Breakfast. Serve them on the side with over easy eggs, homemade hash browns, and turkey sausage.
Fire Roasted Tomatoes
Video
Ingredients
Instructions
- Preheat the oven to 200C/400F. Wash and dry the tomatoes. Slice them in half lengthwise and remove the stem cores.
- Add the tomatoes onto a wire rack, drizzle with olive oil, then sprinkle with salt and pepper.
- Place the tomato halves on a lined baking sheet and broil for 3-5 minutes, or until the skin blisters and the tomatoes char slightly.
- Remove the tomatoes from the oven and serve immediatel,y or allow them to cool completely, before blending into a puree.
Such a big fan of these fire roasted tomatoes. They are so buttery and rich and transform my classic pasta sauce.
Made this sauce then blended it down and it was fabulous. Definitely will be making a bigger batch!!!!
This is my favorite fire roasted tomatoes ever (and I’ve made many recipes). I like to take your suggestion and blend them up into a marinara sauce!
I would add chilli here. What you think?
Haha nice name for the recipe. Fast and healthy.
Best pizza sauce ever according to my guests.
You are so sweet, Teresa!