ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
FIRE ROASTED TOMATOES (HOMEMADE!) + VIDEO
Homemade fire roasted tomatoes add smoky flavor and are better than canned! Make this easy recipe as a substitute for canned tomatoes!
Provided by Kevin Is Cooking
Categories Vegetable
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 52 kcal, Carbohydrate 4 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 151 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
HOW TO FIRE ROAST TOMATOES
In a search for fire roasted tomatoes for my recipe for Recipe #390602, I found this homemade version. Fire roasted tomatoes add a smoky flavor to a variety of foods. They cook quickly on a gas range or charcoal grill. Much more economical than store bought; freezable, too. p.s. Using any other tomato probably will not work for they turn out mushy.
Provided by gailanng
Categories Vegetable
Time 20m
Yield 1-10 serving(s)
Number Of Ingredients 2
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 RECIPE
Provided by oldworldgardenfarms
Number Of Ingredients 2
Steps:
- Preheat grill and regulate at medium heat
- Clean tomatoes and brush lightly with olive oil (if not canning). **No need to cut your tomatoes in half - unless you are in a hurry.
- Place tomatoes on the grill and cook until charred on grill side. Turn to char all sides.
- Once charred, take them off the grill and place in a deep bowl or casserole dish. Cover with a towel.
- When the tomatoes are cool enough to touch, peel off the skin (this will be extremely easy to do)
- Cut your tomatoes into desired chunks.
- Use within a few days or preserve by freezing or canning*.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
HOW TO MAKE FIRE ROASTED TOMATOES
Easy and so delicious too! This is How to Make Fire Roasted Tomatoes, low carb, gluten free, Mediterranean Diet, and healthy!
Provided by Food, Wine, and Love | myposhmedia llc
Categories Mediterranean Diet Recipes
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 /2 cup, Calories 125 kcal, Carbohydrate 10 g, Fat 8 g
ROAST TOMATOES
Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.
Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
FIRE ROASTED TOMATO BLENDER SALSA
Using canned fire-roasted tomatoes in this one-bowl salsa adds a hint of char -- without turning on your oven.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 3 cups
Number Of Ingredients 7
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 SALSA
"I've been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesn't last a day in our house." -Pamela Paula, Weeki Wachee, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.
Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ROASTED TOMATOES RECIPE FOR FREEZING
Reap the rewards of a bountiful harvest with this Simple Roasted Tomatoes Recipe Perfect For Freezing. Intense, robust flavour with little effort. Simple is best!!
Provided by Gloria Duggan | Homemade & Yummy
Categories Roasting
Time 2h
Number Of Ingredients 8
Steps:
- Preheat your oven to 400º F
- Wash tomatoes, and cut into chunks. You can also just cut in 1/2 or leave whole if you prefer. The large the pieces, the longer they take to cook.
- Divide the tomatoes into 2 roasting pans (you don't want to crowd them)
- Divide the oil and seasonings between the two pans, distribute and mix well to coat.
- Add garlic cloves and fresh herbs to each pan.
- Roast for about 1 1/2-2 hours. **Depending on the size you have cut your tomatoes,the amount of tomatoes you have placed in your baking vessel, and the heat of your oven, you may need to reduce the temperature to 375º after 30 minutes to avoid burning**
- Depending on the amount of moisture you still want in the tomatoes, the time will vary slightly. Also if you removed the seeds, you will have less moisture to cook out.
- Be sure to mix several times during roasting.
- Once done, remove from oven.
- Remove any large stems from the herbs.
- If you like, you can leave your tomatoes in large chunks, or mash slightly with a potato masher. Mash the garlic cloves too.
- When cool, measure into your desired amount, place in the freezer bags, seal, date, and place in freezer.
- DONE!
Nutrition Facts : Calories 252 kcal, Carbohydrate 29 g, Protein 6 g, Fat 15 g, SaturatedFat 2 g, Sodium 908 mg, Fiber 9 g, Sugar 18 g, ServingSize 1 serving
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- If using normal sized tomatoes, halve or quarter. If using cherry or grape tomatoes, leave whole.
- Drizzle lightly with olive oil and move the tomatoes around a bit to make sure the oil gets under them too.
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- Move an oven tray about 3 to 4 inches from the broiler. Preheat the broiler to high.Place tomatoes cut-side down in a single layer on an oven-safe pan or baking sheet. If using extremely large and juicy tomatoes, I recommend opting for a rimmed pan to prevent the juices from spilling into the oven.Drizzle oil over the veggies.
- Broil tomatoes 5-15 minutes, or until they begin to blacken and char. Juicy tomatoes will take longer to broil than Roma tomatoes. (The broil time will vary depending on your oven's broiler. Gas broilers tend to cook more quickly.)When the tomatoes are charred, remove them from the oven.
- Add the charred tomatoes (and their juices) and salt to a food processor basin, and use the chop setting until the tomatoes are chopped and mixed together. (How finely you chop them is up to you.) If your food processor basin is too small, it's fine to work in batches and transfer the tomatoes to a large bowl as you work.If you don't own a food processor, you can use a blender instead. If using a blender, take care to simply blitz the tomatoes a few times, and avoid puréeing the tomatoes into soup. (Unless, of course, you're trying to make soup.)Refrigerate and use tomatoes within 4-6 days, or freeze and use within a year. (I like to portion mine into 14oz servings and freeze, so that each portion is the same as one 14oz can.)
FIRE-ROASTED TOMATO BISQUE RECIPE - FOOD & WINE
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5/5 Category Bisque
- In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
- Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons and serve.
OVEN ROASTED TOMATO SOUP - EARTH, FOOD, AND FIRE
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Reviews 5Category AppetizerCuisine FrenchTotal Time 1 hr
- Roast at 375F until the tomato's start to give off liquid. Pour this liquid into your soup pot, and keep oven roasting the tomatoes until they start to turn colour and brown.
- Once the vegetables are roasted and nicely browned, add them to the soup pot with the tomato liquid, honey, stock, and thyme. Simmer for 30 to 40 minutes.
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5 BEST SUBSTITUTES FOR FIRE ROASTED TOMATOES - SUBSTITUTE ...
From substitutecooking.com
Reviews 2Published 2020-04-26Estimated Reading Time 8 mins
- Freshly Diced Tomatoes. This option is the best substitute, since it’s simple and straightforward. The difference between fire-roasted tomatoes and diced tomatoes is that no cooking is needed.
- Canned Tomatoes. Living in the city gives us limited access to farms that offer fresh and organic produce. The price of other consumables and necessities is also going up, which forces us to compromise the quality of food that we buy.
- Sun-dried Tomatoes. I personally like sun-dried tomatoes. If you really like your fire-roasted tomatoes, dried tomatoes provide a really excellent alternative.
- Tomato Puree. Tomato puree is a thick sauce or liquid which results from cooking and straining fresh tomatoes. Unlike fire-roasting or sun-drying, the process involves boiling the tomatoes and mashing them until the desired thickness is achieved.
- Tomato Paste. Tomato paste has a thick and concentrated texture, a result of long hours of cooking the tomatoes. It looks like toothpaste but it’s red in color.
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- Soup. Roasted Green Tomato Basil Soup in Sourdough. This beautiful vegetarian soup combines tart green tomatoes with basil and thyme.
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- Fresh tomatoes. Of course, no good roasted tomato recipe does not start without some fresh, bright-red, and juicy tomatoes. It is actually ideal to use those which have just been plucked from the garden, since they tend to carry the most juice, taste, and nutrients compared with older ones.
- Kitchen knife. Just like with any other food preparation out there, it is essential to have a kitchen knife that is sharp and accurate when slicing through even the toughest of ingredients out there.
- Baking tray. While a pan or a baking dish can work, too, a baking tray is a better option for roasting the tomatoes. By having a baking tray, it ensures a flat, even surface for all of your tomatoes to be roasted equally and turn out just as delicious as the other.
- Oven (or open-fire) Besides tomatoes and a tray to support them, an oven is necessary for turning those red fruits into a delicious, smoky dish. Ovens with excellent circulation will make life a lot easier, since it will roast the tomatoes evenly all around.
- Oil. From corn oil to olive oil, there is a wide variety of different types of oil you can use to drizzle over your tomatoes, before and after roasting them.
- Seasonings (optional) Some people might choose to forgo these ingredients, but dashing your tomatoes with a bit of salt and pepper cannot hurt to bring out their sweet, fragrant taste.
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- Fresh Diced Tomatoes. Simple, easy to find, and quick to prepare, fresh diced tomatoes are the most straightforward substitute for fire roasted tomatoes.
- Canned Tomatoes. Another good substitute for fire roasted tomatoes are canned tomatoes, which will provide the same texture. Canned tomatoes are already cooked, as well, so they can be easily thrown into any dish or dip.
- Sun-Dried Tomatoes. This is the best replacement for fire roasted tomatoes in terms of flavor. Sun-dried tomatoes have been preserved through a drying process directly in the sun, which requires a marinade that seals in flavor.
- Tomato Puree. Featuring a different look and texture than fire roasted tomatoes, tomato puree can be used in a pinch. Fresh tomatoes are cooked, strained, and mashed until a thick puree is formed.
- Tomato Paste. A bit thicker than tomato puree, tomato paste can be used in lieu of fire roasted tomatoes when you are in a pinch. The tomatoes used to make this paste have been cooked for hours, strained, and mashed, which allows them to develop a nice flavor.
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