Fire-Roasted Tomatoes

Love fire-roasted tomatoes? Try making them at home by broiling the tomatoes in the oven! Freeze and use all winter long.

📝 Ingredients

• 1 1/2 pounds tomatoes, cored + halved (See Recipe Notes)
• 1 tablespoon avocado oil (Or use another high-smoke point oil, such as canola)
• 1/4 teaspoon sea salt (or more to taste)

👨‍🍳 Instructions

1. 1Move 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 very 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.
2. 2Broil 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.
3. 3Add 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.)