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How to Fire Roast Tomatoes

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“In a search for fire roasted tomatoes for my recipe for Cornbread Focaccia, I found this homemade version. Fire roasted tomatoes add a smoky flavor to a variety of foods. They cook quickly on a gas range or charcoal grill. Much more economical than store bought; freezable, too. p.s. Using any other tomato probably will not work for they turn out mushy.”

Ingredients Nutrition

  • roma tomato, any amount needed (work best because they have dense, meaty flesh and few seeds that hold up well on the grill)
  • olive oil


  1. 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.
  2. 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.
  3. When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
  4. Use immediately or pack tomatoes in a freezer proof container with juices.

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