Fire Roasted Tomatoes
Smoky, charred tomatoes that come out tender and juicy - a delicious and versatile alternative to store-bought varieties.
Servings: 8 servings
Equipment
- broiler safe rack
- broiler safe rimmed baking sheet
Ingredients
- 2 pounds roma tomatoes cut in half lengthwise
- 3 tablespoons olive oil
- fine sea salt and freshly ground black pepper
Instructions
- 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.
Notes
- Yield is ~2 1/2 cups
- Alternatively, you can puree the tomatoes with the skin, using an immersion blender or standard blender.
Nutrition
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
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