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
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
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.
FIRE-ROASTED TOMATO MINESTRONE
This vegetarian minestrone soup was created to accommodate special Christmas dinner guests who don't eat meat. It was so good we all enjoyed it. This can also be cooked on the stove for two hours on low simmer. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 8 servings (about 3 quarts).
Number Of Ingredients 15
Steps:
- In a 5-qt. slow cooker, combine the first 9 ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours. , Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. If desired, top with shredded Parmesan.
Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.
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.
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