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The idea of roasting tomatoes over an open fire can be intimidating, not to mention messy. But what if I told you that you could achieve that same smoky, charred flavor in your own oven with this Fire Roasted Tomatoes recipe? No fancy equipment or ingredients needed, just some ripe Roma tomatoes, a few basic seasonings, and your oven’s broiler.

Fire roasted tomatoes on a plate

This recipe is a game-changer. After one too many times of reaching for canned tomatoes only to find my pantry bare, I decided it was time to take matters into my own hands. And let me tell you, I’m so glad I did. Not only are these easy to make, they’re also the most flavorful, versatile tomatoes. They’re ideal for homemade salsas, pasta sauces, soups, stews – you name it, these will take it to the next level.

Ingredients You Need

Ingredients for fire roasted tomatoes on a wooden board.
  • Roma Tomatoes: Look for firm, bright red tomatoes that feel heavy for their size. A little give is okay, but avoid anything too soft, bruised, or wrinkled. Check the stem end and skip any tomatoes that look moldy or decayed.
  • Olive Oil: A high-quality, extra-virgin olive oil is best for this recipe. It doesn’t have to be the most expensive option, but choose one you’d be happy to drizzle on a salad. 
  • Salt and Pepper: I like using fine sea salt that adheres well to the tomatoes, and freshly ground black pepper for its brighter, more potent flavor compared to pre-ground pepper.

How to Make Fire Roasted Tomatoes

The process is simple: slice your tomatoes in half, brush them with a little olive oil, and season with salt and pepper. Place them under the broiler until they’re slightly charred and fragrant. Once cool enough to handle, the skins will slip right off, revealing tender, juicy tomatoes ready to be enjoyed in your favorite recipes.

Fire Roasted Tomatoes

5 from 1 vote
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Course: Condiment
Cuisine: Italian
Calories: 67
Servings: 8 servings
Smoky, charred tomatoes that come out tender and juicy – a delicious and versatile alternative to store-bought varieties.


  • broiler safe rack
  • broiler safe rimmed baking sheet


  • 2 pounds roma tomatoes cut in half lengthwise
  • 3 tablespoons olive oil
  • fine sea salt and freshly ground black pepper


  • Move one oven rack to the highest position.
  • Preheat the broiler to high, 500℉.
  • Line a rimmed baking sheet with aluminum foil and place a broiler safe rack inside.
  • Arrange halved tomatoes evenly on the rack, cut side up on. Brush each tomato half with olive oil using a silicone or pastry brush; season with salt and pepper.
  • Place the baking sheet on the highest oven rack and bake broil 15 to 20 minutes. Check tomatoes at the 10-minute mark to determine the remaining time needed. You don’t want to completely burn the tomatoes, but leave them slightly charred.
  • When the tomatoes are done to your liking, remove the baking sheet and set aside until the tomatoes are cool enough to handle.
  • Peel the skin off each tomato half (it should come off easily – recipe note #2). Chop tomatoes (if desired) and use immediately or transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 6 months.


  • Yield is ~2 1/2 cups
  • Alternatively, you can puree the tomatoes with the skin, using an immersion blender or standard blender.


Calories: 67kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 6mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. David @ Spiced says:

    5 stars
    What a simple trick for making fire-roasted tomatoes! I’m definitely hanging onto this recipe – so many ways to use those tomatoes!

    1. Marissa Stevens says:

      Thanks, David. Just wait until you taste them!