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My homemade fire roasted tomatoes are SO easy to make and will have you swearing off canned tomatoes for good. They are ready in minutes and packed with flavor. Blend them up for a flavorful tomato sauce, add it to toast, serve with cottage cheese, and more.
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Why you need my fire roasted tomatoes
Making tomato sauce from scratch was one of the first things I learned in culinary school, and the secret to its superior flavor is roasting the tomatoes beforehand.
Fire roasting the tomatoes doesn’t actually mean cooking them over a flame, but rather broiling or roasting them at a very high heat so they cook quickly and naturally caramelize.
I don’t just use the tomatoes for a homemade pomodoro sauce or sugo (two Italian tomato sauces), though. My family loves the roasted tomato slices over cottage cheese toast, on pizza, or with some crusty sourdough bread and a drizzle of balsamic vinegar on top.
The best tomatoes for roasting
My years at culinary school taught me to distinguish between which tomatoes are best enjoyed fresh and which are best suited for roasting and blending into a sauce. Regardless of which one you use, ensure it is firm so that it holds up well in high heat.
- San Marzano tomatoes: This variety is used in premium canned Italian tomatoes. You can find them at most grocery stores or specialty fruit and vegetable shops.
- Roma tomatoes: This is the most common type of tomato used for roasting and is often one of the standard varieties available at all stores.
- Vine-ripened tomatoes: I prefer using these more petite tomatoes when I plan to enjoy them on toast or with some crusty bread.
How to make fire roasted tomatoes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Wash and slice the tomatoes to remove the cores.
Step 2- Lay the tomatoes on a wire rack. Drizzle with oil, and sprinkle with salt and pepper.
Step 3- Place the tomatoes on the baking sheet and broil until they’re lightly charred.
Step 4- Serve them warm or let them cool before turning into a puree.
★★★★★ REVIEW
“Such a big fan of these fire roasted tomatoes. They are so buttery and rich and transform my classic pasta sauce.” – Anisah Razali
Recipe variations
- Make Italian roasted tomatoes. Toss the tomatoes in Italian seasoning (a mix of oregano, rosemary, and thyme).
- Add some heat! For some heat, toss the tomatoes in ½ teaspoon of chili powder, cayenne pepper, or a pinch of red pepper flakes.
- Add smoky flavor. If you don’t want to grill the tomatoes, toss them in ¼ teaspoon of liquid smoke for that ‘open flame’ flavor.
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.
Fire Roasted Tomatoes
Video
Ingredients
- 6 medium tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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.
Notes
- Grill method: If you want to grill your tomatoes, preheat the grill to medium-high heat and clean the grill grates (or grease a grill basket). Season the tomatoes and place them on the grill. Grill the tomatoes, shaking the basket periodically, for 7-8 minutes or until they become slightly blackened.
- Best tomatoes: Roma, San Marzano, or vine ripened.
- Garnish: Finish the tomatoes with fresh herbs or a drizzle of balsamic vinegar reduction.
- Storage: 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.
Nutrition
Frequently asked questions
If the tomatoes are whole, you can store the cooled tomatoes in freezer-safe containers for up to 3 months. Let them thaw completely before reheating. If the tomatoes are blended down, they will keep for up to one year.
Ways to use fire roasted tomatoes
As a culinary school graduate, here are my conventional and unconventional ways to use these tomatoes:
- 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.
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!