Fire Roasted Tomatoes

My fire roasted tomatoes have completely transformed the tomato game. They are quick to make and so versatile. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Cook Time 5

Total Time 5

Servings servings

Calories 67kcal

Author Arman Liew

Ingredients

6 medium tomatoes I like to use vine-ripened 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.

Video

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.

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.

Nutrition