Fire Roasted Tomatoes (Grilled or Roasted)

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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 in a simple side dish.

Use this versatile, easy recipe to build depth and complexity in salsas, sauces, soups, pasta, and garnishes.

fire roasted tomatoes sitting on wire rack over baking sheet.

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 can expect:

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 – keep them simple with salt & pepper or add extra seasonings and herbs.
Little to no difference in flavor and appearance between the grilled and roasted cooking method.

Which is better- oven or grill?

Fire-roast tomatoes are equally good made on the grill or in the oven. I find little difference in the final results. Note that I’m using a gas grill. You can, of course, use a charcoal grill – just watch carefully for burning with the open flame.

While the oven method takes longer, it is more hands-off. You don’t even have to flip over the tomatoes. And the tomatoes hold their shape a bit better.

Bottom line: Both fire roasting methods are simple with very similar results, but I find using the oven is less fussy and easier to make a larger batch so if I had to choose a preferred method, the oven would be it. The grill is best left for small batches.

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. To add more depth and complexity, try one of these variations:

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

Slice whole tomatoes in half and core them with a spoon (optional). Season with olive oil, salt and pepper.

On the grill

To grill, place tomatoes in grill basket and grill on high heat for 3-5 minutes.

In the oven

tomato halves seasoned on wire rack over sheet pan. — To roast, place tomatoes cut side up on wire rack over a baking sheet.

fire roasted tomatoes from grill and oven on plate with cilantro. — The left half is grilled The right half is roasted in the oven.

Recipe FAQs

Will the texture of fire-roasted tomatoes change if I freeze them?

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.

Can I preserve fire-roasted tomatoes?

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).

How do I peel the skin off fire-roasted tomatoes?

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.

Are homemade fire-roasted tomatoes better than buying canned?

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 dish sprinkled with fresh basil for many proteins like marinated grilled pork chops, lemon herb chicken or citrus-glazed salmon.
as a replacement for canned tomatoes (without the juice).
in salsas and guacamole
as a great addition to sous vide burgers or a filling in a breakfast burrito.
on grilled pizza
in a buttered toasted tomato sandwich with shredded basil and a drizzle of olive oil (yum!).
as a substitute for sundried tomatoes.
as part of a bruschetta mixture on crostini
in stews and soups like tomato soup, chili, our white bean soup with sausage,
tossed into the stuffing for stuffed Portobello mushrooms.
in an easy gazpacho recipe
in a pizza sauce or pasta sauces in recipes such as easy vegetable spaghetti or spaghetti squash Mexican-style.

Shortcuts

Skip the step of removing the core and seeds from the tomato halves. And, cooking the tomatoes on the grill will take less time than in the oven.

Make ahead

The fire-roasted tomatoes will keep in the fridge in an airtight container or sealed bag for 3-5 days.

You can freeze the tomatoes for 3-4 months. Cool them first, place them in a sealed container or freezer bag and freeze them.

More tomato recipes

Or check out our full list of recipes and tips on what to do with tomatoes.

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