Yum, there is something special about fire-roasted tomatoes. Salsa, pasta sauces, tomato soup…I pretty much think they all taste better when tomatoes have been put under the flame.
When you roast tomatoes you diversify their already stunning flavor by adding a sweet, caramelized tone. Plus you are left with the meatiest, most delicious part of the tomato.
And an added bonus—when tomatoes are heated you can absorb the antioxidant and cancer-fighting lycopene better into your bodies. I’d say that’s a pretty good reason to heat up the oven and fire roast yourself some tomatoes.
It’s fairly simple to fire roast tomatoes in your oven. You can always give it a go on your grill, but these directions here are specific to fire roasting your oven.1 Preheat your oven to broil. Move a shelf of the oven up as close to the top as you can. Wash tomatoes and cut in half top to bottom. Trim off any bad parts of the tomato.
*This is also a great time to save the seeds of your tomato. If you do be sure to set bowl aside, otherwise feel free to toss.3 Line a cookie sheet with aluminum foil, and place the tomatoes cut-side down on the cookie sheet. Continue until all of the tomatoes are done.
Update 8/20/15: I made some fire-roasted tomatoes in my new oven the other day and realized that you need to select the LOW broil option as the high cooked them a little too quickly (my old oven only had one broil setting). So if your oven has multiple options, definitely go with the lower setting.
Discard the skins and place the tomatoes in a bowl. Continue until all the tomatoes have been peeled.7 Now it’s up to you what you want to do with the tomatoes! Simply drain and use them as is—they are ready for canning, making some pasta sauce, adding them to your favorite salsa…really anything your heart desires.
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