Fire Roasted Tomatoes (Grilled or Roasted)
With minimal effort, fire-roasted tomatoes on the grill or in the oven will add a rich, smoky flavor with charred bits to recipes you already make or as a simple side dish.
Use this versatile, easy recipe to build depth and complexity in salsas, sauces, soups, pasta, and garnishes.
Although commonly used in Mediterranean and Latin American cuisines, fire roasted tomatoes are popular internationally for enhancing a wide variety of dishes.
If you have a ton of tomatoes growing in your backyard, this is a great way to use them.
What to expect
With fire-roasted tomatoes, you get:
- More flavor intensity than regular tomatoes, with a slightly smoky flavor and charred flavor.
- A pretty presentation for salads and garnish.
- A simple recipe, easily customizable to your taste – we have suggestions.
- Little to no difference in flavor and appearance between the grilled and roasted cooking method. You can check out a comparison of the two methods and my preference below.
Ingredients – tailored to your taste
Tomatoes: Choose ripe, firm, fresh tomatoes. The best type of tomato for this recipe is Roma tomatoes (also called plum tomatoes) or San Marzano tomatoes, which are a bit denser with less water content and therefore hold their shape better. But you can also use vine-ripened tomatoes, beef steak tomatoes, cherry tomatoes, or grape tomatoes (they may get a bit mushier though).
Seasoning: For the simplest preparation, use 3 staple ingredients – olive oil, salt and pepper.
Seasoning variations for more depth
- Enhance flavors with a pinch of smoked paprika (a great way to add bit of extra smokiness) and/or minced garlic or garlic powder.
- Although the charring adds natural sweetness, I find a pinch of sugar helps overcome any adicity in the tomatoes.
- Add dried herbs such as thyme, rosemary, oregano or Italian seasonings before roasting or grilling. You can also on sprinkle fresh herbs once cooked.
- Add red pepper flakes for heat.
- Drizzle a little balsamic vinegar on the tomatoes for a sweet and tangy flavor.
Step by step instructions
On the grill
In the oven
Which is better – oven or grill?
Both methods produce delicious fire-roasted tomatoes with very similar results.
- The grill (gas or charcoal) works well for small batches, but requires more attention to avoid burning.
- The oven takes a bit longer, but is more hands-off, doesn’t require flipping, and helps the tomatoes hold their shape.
Bottom line: For ease and larger batches, I prefer the oven; the grill is great for quick, small quantities.
Recipe FAQs
Yes, the texture of fire-roasted tomatoes may change slightly when freezing, so consider what you will use them for. The difference won’t be noticeable when used in soups, stews and sauces. And the flavor won’t change much.
Yes, you can preserve fire roasting tomatoes by canning them. Here’s an article by Spruce Eats on how to can roasted tomatoes (start at step 3).
Removing the skin from roasted tomatoes is a matter of preference (I don’t bother). To remove the skins, let the tomatoes cool a bit first, then gently pinch off or peel off the skins. For stubborn spots, use a sharp paring knife.
Canned fire roasted tomatoes are convenient, widely available and have a longer shelf life. But homemade ones are fresher and can be customized to the flavors you like best.
How to use fire-roasted tomatoes
Use these tomatoes in almost any dish where tomatoes are a star. They will add some intensity and smokiness and can be puréed, chopped or kept whole. Here are a few great ways to use them:
As a side or garnish:
- Serve as a side with fresh basil alongside marinated grilled pork chops, lemon herb chicken or citrus-glazed salmon.
- Top toasted, buttered sandwiches with shredded basil and olive oil.
- Add to bruschetta or crostini.
In Main & Side Dishes
- Mix into soups, stews, and chili (like tomato soup or white bean soup with sausage.
- Toss into the stuffing for stuffed Portobello mushrooms.
- Add to sous vide burgers or a filling in a breakfast burrito.
- Use in pasta and pizza sauces (like easy vegetable spaghetti or spaghetti squash Mexican-style.).
- Spoon over grilled pizza.
In Fresh Dishes like salsas, guacamole or blended into gazpacho. Or as a replacement for canned or sundried tomatoes
Shortcuts
- Skip the step of removing the core and seeds from the tomato halves.
- Cooking the tomatoes on the grill will take less time than in the oven.
More tomato recipes
- puff pastry tomato tart
- homemade San Marzano tomato sauce
- cherry tomato sauce (spicy Moroccan-style)
- fresh tomato pasta with olives and lemon
Or check out our full list of recipes and tips on what to do with tomatoes.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Fire Roasted Tomatoes (Grilled or Roasted)
Equipment
- grill basket (if using grill method) or wire rack (if using oven)
Ingredients
- 2 pounds Roma or plum tomatoes, Note 1 (about 8-10 tomatoes)
- 2 tablespoons olive oil
- kosher salt and black pepper (about 1/2 teaspoon each or to taste)
- optional seasonings: Note 2
Instructions
- Timing: The grilling method takes about 10 minutes and the oven method takes about 30-40 minutes (plus prep time).
- HEAT GRILL to high or medium-high heat (about 500F/260C). OR HEAT OVEN to 450F/232C, About 10 minutes to heat either grill or oven.
- PREPARE TOMATOES: Cut tomatoes in half lengthwise. Optional: Use a soup spoon to scoop out the core and seeds (I do this, but you don't have to). Drizzle oil on cut side of tomatoes and sprinkle with salt and pepper. Add additional seasoning and herbs if you like, Note 2.
- COOK TOMATOES using grilling method or oven method (oven takes longer but less hands on and you can make a larger batch at one time)
GRILLING METHOD
- Oil grill basket or spray with oil. Place tomatoes halves cut side down in a grill basket and place on grill. Grill for 3-5 minutes until slightly charred, flip over and grill another 3-5 minutes. Timing will depend on size of tomatoes.
OVEN METHOD
- Line a baking pan with foil and spray with oil for easy clean up – and top with a wire rack if you have one. Place tomato halves, cut side up, on wire rack. Place in oven in the middle rack position. Roast for 30-40 minutes until slightly charred. Timing will depend on size of tomatoes.
Recipe Notes
- Tomato options:
- The best type of tomato for this recipe is Roma tomatoes (also called plum tomatoes) or San Marzano tomatoes which are a bit denser with less water content and therefore hold their shape better.
- You can also use vine-ripened tomatoes, beef steak tomatoes, cherry tomatoes or grape tomatoes (they may get a bit mushier though).
- Larger tomatoes will take longer to cook.
- Seasoning variations:
- Add a pinch of smoked paprika (for a bit of extra smokiness) and/or minced garlic or garlic powder.
- Â
- A pinch of sugar helps overcome any adicity in the tomatoes.
- Add dried herbs such as thyme, rosemary or oregano before roasting or grilling.
- Add red pepper flakes for heat.
- Drizzle a little balsamic vinegar on the tomatoes for a sweet and tangy flavor
- Make ahead: The fire roasted tomatoes will keep in the fridge in an airtight container or zip-top bag for 3-5 days. You can freeze the tomatoes for 3-4 months. Cool them first, place them in a sealed container and freeze them.
