Fire Roasted Tomato Food

FIRE ROASTED TOMATOES (HOMEMADE!) + VIDEO

Steps:

• Preheat oven to 450°F or set grill to High (450°F).
• Rinse and slice each tomato lengthwise. Drizzle with olive oil, salt and pepper. I typically add water to the pan to avoid any smoking or do it on the grill.
• Grill Method: Oil grill basket or grill pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
• Oven Method: Roast for 40-45 minutes or until tomatoes are charred (See Note 2). Remove from oven and allow to cool. Store in jar with olive oil to cover tomatoes and seal. Keep refrigerated.

HOW TO MAKE FIRE ROASTED TOMATOES

Steps:

• Prepare your tomatoes by slicing them lengthwise in half. Remove as much fluid and as many seeds as possible. You can use a spoon to help you with this process.
• Prepare a grill basket or grill pan with brushed on olive oil. Or, if using the oven method, prepare your pan. Alternatively, if you are using a pan or (baking sheet) you can use aluminum foil with nonstick spray.
• Preheat you oven to 450 or your grill on high if using a grill.
• In a medium bowl, combine together the remaining olive oil with the garlic and seasonings.
• Dip each individual tomato half the bowl, covering the entire piece well and allowing the remaining mixture to drip back into the bowl. Then place the tomato half on the prepared basket or pan with the sliced side up.
• Drizzle any remaining oil mixture over the tomatoes after you are done placing them all on to the prepared basket or pan.
• Grill the tomatoes until they are charred and then allow them to cool before serving (it should take just a few minutes).
• Oven method, roast for 45-50 minutes or until the the tomatoes begin to brown. Allow them to cool before serving.

HOW TO FIRE ROAST TOMATOES

Steps:

• Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
• When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
• When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
• Use immediately or pack tomatoes in a freezer proof container with juices.

FIRE ROASTED TOMATO BLENDER SALSA

Steps:

• In this order, put the cilantro, tomatoes, garlic, jalapeno, onion, lime juice and 1 1/2 teaspoons salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

FIRE ROASTED TOMATO SALAD

Steps:

• Wash and quarter tomatoes.
• Peel garlic and cut in half.
• Toss first 5 ingredients together.
• Place on foil on medium- hot grill.
• Cook until tomatoes are soft and browning, turning to insure even cooking.
• Remove from grill, Pour into bowl.
• Top with chopped herbs
• Sprinkle vinegar over mixture.
• Serve warm.

FIRE-ROASTED TOMATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
• Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
• Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
• Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.