How To Fire Roast Tomatoes Recipes

FIRE ROASTED TOMATOES (HOMEMADE!) + VIDEO

Steps:

• Preheat oven to 450°F or set grill to High (450°F).
• Rinse and slice each tomato lengthwise. Drizzle with olive oil, salt and pepper. I typically add water to the pan to avoid any smoking or do it on the grill.
• Grill Method: Oil grill basket or grill pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
• Oven Method: Roast for 40-45 minutes or until tomatoes are charred (See Note 2). Remove from oven and allow to cool. Store in jar with olive oil to cover tomatoes and seal. Keep refrigerated.

HOW TO MAKE FIRE ROASTED TOMATOES

Steps:

• Prepare your tomatoes by slicing them lengthwise in half. Remove as much fluid and as many seeds as possible. You can use a spoon to help you with this process.
• Prepare a grill basket or grill pan with brushed on olive oil. Or, if using the oven method, prepare your pan. Alternatively, if you are using a pan or (baking sheet) you can use aluminum foil with nonstick spray.
• Preheat you oven to 450 or your grill on high if using a grill.
• In a medium bowl, combine together the remaining olive oil with the garlic and seasonings.
• Dip each individual tomato half the bowl, covering the entire piece well and allowing the remaining mixture to drip back into the bowl. Then place the tomato half on the prepared basket or pan with the sliced side up.
• Drizzle any remaining oil mixture over the tomatoes after you are done placing them all on to the prepared basket or pan.
• Grill the tomatoes until they are charred and then allow them to cool before serving (it should take just a few minutes).
• Oven method, roast for 45-50 minutes or until the the tomatoes begin to brown. Allow them to cool before serving.

HOW TO FIRE ROAST TOMATOES

Steps:

• Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
• When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
• When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
• Use immediately or pack tomatoes in a freezer proof container with juices.

FIRE-ROASTED TOMATOES

Steps:

• Preheat grill to medium (350°F to 400°F). (No grill? See Tip.) Toss tomatoes, oil, salt and pepper in a large bowl. Oil the grill rack by holding an oil-soaked paper towel with tongs. Place the tomatoes on the oiled rack and grill until charred on 2 or 3 sides, about 4 minutes per side.
• Return the tomatoes to the bowl and cover with plastic wrap or a towel; let stand until cool enough to handle, about 5 minutes.
• Peel off and discard skins. Chop the tomatoes as desired.

FIRE-ROASTED TOMATO MINESTRONE

Steps:

• In a 5-qt. slow cooker, combine the first 9 ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours. , Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. If desired, top with shredded Parmesan.

ROAST TOMATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.