Fire-Roasted Tomatoes are smoky, charred little flavor bombs that take any dish from meh to wow. This easy recipe will give you the best flavor possible-smoky, sweet, and deeply caramelized. Perfect for pasta sauces, homemade salsas, Tex-Mex dishes, and all sorts of dishes that need a little oomph.
The other night, I made homemade chili and added a big old scoop of these fire-roasted tomatoes to the batch. My husband loved it, my kids loved it, and I loved that it gave my favorite chili a bit of extra pizazz. It's easy to love this recipe. First of all, it's ridiculously simple to make. It's also the best way to use up an abundance of tomatoes from your summer garden. And let's not forget about that luscious fire-roasted flavor-juicy tomatoes kissed by high heat develop a rich, smoky depth you simply can't get from regular canned tomatoes (even those labeled fire-roasted!).
Sure, you could grab a can of fire-roasted diced tomatoes from your local grocery store, but why settle for processed when you can fire up your own homemade fire-roasted tomatoes that are seriously sooo much better? I also love that you get full control over the ingredients-no citric acid, calcium chloride, or other tomato product additives, just fresh summer tomatoes roasted to perfection. Bonus: your kitchen will smell amazing, and you'll be able to use these babies in everything from chilis to pasta and pizzas. (Try these in my Cowboy Cornbread Casserole or my Cream Cheese Crack Chicken Chili!)
Key Ingredients
Tomatoes, spices, and a bit of heat are all you need here.
- Roma tomatoes. The best tomatoes are ones you've grown in your garden, but if you don't have a green thumb, don't worry. Store-bought tomatoes work great too. Red-ripe California Roma tomatoes work best, but cherry tomatoes or San Marzano (like plum tomatoes, but just a bit thinner) are also great options.
- Grapeseed or avocado oil. This is important. These oils have a high smoke point, making them ideal for roasting. Trust me on this - your kitchen will get a little smoky and you do not want to use olive oil here unless you want to set off all your smoke alarms! Just a small drizzle is all you need.
- Kosher salt & black pepper. Has there ever been a better power couple? These simple seasonings enhance the natural sweetness of the tomatoes.
- Smoked paprika. Helps bring out that deep, fire-roasted flavor. You could also use regular paprika here too.
- Garlic powder. This is optional and may depend on how you plan to use your tomatoes, but I highly recommend it for an extra punch of flavor. I was using my tomatoes in a big batch of chili and the garlic flavor went perfectly with the dish.
How To Make Fire Roasted Tomatoes
Let's make roasted tomatoes! The process here is easy - just slice, season, and roast.
- Preheat the oven. Set it to 450°F for peak flavor and caramelization.
- Prep the tomatoes. Rinse, dry, and slice your whole tomatoes in half (cut side up!). If you want a smoother texture, remove the seeds.
- Season generously. Place tomatoes on a baking sheet, drizzle with a little oil, and sprinkle with salt, pepper, smoked paprika, and garlic powder.
- Roast away. Bake for 30-35 minutes until the edges char slightly. Want even more smoky flavor? Switch to broil for the last 2-3 minutes.
- Cool & store. Let them cool slightly before transferring them to a glass jar or airtight container. Store in the fridge for up to 5 days or freeze for longer shelf life.
Tips And Tricks
- Watch carefully. Definitely keep an eye on these. If you use too much oil, things can get smoky quickly. I recommend turning on your oven vent right at the start.
- Use a Grill. Want that true fire-roasted experience? Use a charcoal grill or an open fire to roast tomatoes instead of the oven.
- Storing/Canning. Storing in a mason jar? Add a touch of organic tomato juice for extra moisture and flavor. I'm not a canner, but you could also totally can these and eat them all year long.
- Freezing the tomatoes. If you plan to freeze, first spread the tomatoes on a baking sheet to freeze individually before transferring them to an airtight container. This makes pulling out individual tomatoes for recipes much easier.
- Reduce the smoke. Roasting tomatoes can be a bit tricky and if you're not careful, you can end up with a kitchen full of smoke. To avoid this, use an oil with a high smoke point, like grapeseed or avocado oil. Depending on the size of your tomatoes, you may not need the full 30 minutes to roast (smaller varieties may get away with 20 minutes or less), and you can always lower the heat a bit if you find your tomatoes are smoking.
Variations And Substitutions
Different varieties of tomatoes, different seasonings and even how you process the tomatoes can give you a completely different product!
- Try different types of tomatoes. Cherry tomatoes or San Marzano tomatoes work beautifully.
- Experiment with different seasonings. Try Italian seasonings (like my homemade spaghetti seasoning recipe, sea salt, or fresh basil for a herby twist.
- Make them spicy! Need a spicy kick. Add a pinch of red pepper flakes.
- Make a sauce. Blend these into tomato sauce or tomato paste for an ultra-rich base.
- Dice em up! Fire-roasted diced tomatoes go great in salsas and Mexican dishes.
Frequently Asked Questions
Yep! Just place the tomatoes cut side down on the grill grates and cook over medium heat until charred.
Stored in an airtight container, they last up to 5 days in the fridge. For longer storage, freeze them. If you're into canning, you can also can these babies to save for a rainy day.
Here's an excellent guide for canning tomatoes if you're so inclined.
Yes! I often gravitate to Roma tomatoes since they're so readily available, but any type of juicy tomatoes will work. Bonus - trying out different varieties will give you different flavors!
Sub them into spaghetti sauce, pizza sauces, or as a side dish with fresh herbs and olive oil.
Ways To Use Fire-Roasted Tomatoes
You can use fire-roasted tomatoes pretty much anywhere you'd use normal tomatoes in a recipe. Here are some ideas:
- Pasta or sauce. Toss them into pasta sauces or spaghetti sauce for a deep, smoky sweetness.
- Salads. Stir them into homemade salsas for a next-level Tex-Mex dip.
- Tomato paste or juice. Blend them into a rich tomato paste or organic tomato juice.
- Pizzas. Pile them onto pizza for a natural complement to melty cheese and Italian seasonings.
- Soups. Mix them into stews and soups for a sweet, roasted depth.
So, next time you find yourself with a ton of tomatoes, fire-roast them and watch your favorite dishes reach a whole new level of flavor.
If you do give this recipe a try don't forget to leave a comment below to tell me how you liked it, and tag me with a pic @frontrangefed on Instagram!
Recipe
How To Make Homemade Fire Roasted Tomatoes In The Oven
Ingredients
- 2 lbs Roma tomatoes (about 10-12 tomatoes)
- 2 tablespoon grapeseed oil or avocado oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder (optional)
Instructions
- Prepare the tomatoes. Preheat your oven to 400 degrees. Rinse the 10-12 tomatoes, pat them dry, and slice them in half lengthwise.
- Season the tomatoes. Line a baking sheet with parchment paper and place the halved tomatoes on top, cut side up. (If you have a baking rack that fits into your pan you can place them on top of that too to help catch all the tomato juices.) Drizzle with 2 tablespoons of oil and sprinkle with ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon smoked paprika and ½ teaspoon garlic powder (if using).
- Roast the tomatoes. Roast in the preheated oven for about 20-30 minutes, or until the edges of the tomatoes begin to char slightly and they look caramelized. For a more intense "fire-roasted" effect, switch your oven to broil for the last 2-3 minutes. Keep a close eye to prevent burning.
- Cool and store. Let the tomatoes cool slightly. You can serve them immediately, use them in recipes, or store them for later use. If storing, transfer them to an airtight container and refrigerate for up to 5 days or freeze or can for longer storage.
Notes
- Keep an eye on these to ensure they don't burn. Using an oil with a high smoke point like grapeseed oil or avocado oil will produce less smoke than using an oil with a low smoke point (like olive oil.). If the tomatoes start to smoke, lower the temperature to 350.
- If your tomatoes are on the smaller side, you may wish to lower the cooking time to around 15 minutes.
- Store in an airtight container in the refrigerator for up to 5 days.
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