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fire roasted tomatoes sitting on wire rack over baking sheet.
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5 from 3 votes

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 in a simple side dish.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: ingredient, Side Dish
Cuisine: Latin-American, Mediterranean
Servings (change as needed): 9 tomatoes (approx)
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

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.

Notes

  1. 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.
  2. Seasoning variations:
    • Add a pinch of smoked paprika (for a bit of extra smokiness) and/or minced garlic or garlic powder.
    •  
    • 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
  3. 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.
 
Nutrition values are estimates based on 1 tomato (2 halves) with oil, salt and pepper. 
Calories: 46kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 134mg | Potassium: 239mg | Fiber: 1g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 14mg | Calcium: 10mg | Iron: 0.3mg