Fire Roasted Tomatoes are a summer staple. They are quick to make, sweet, and will transport you to a villa in Italy! These are so simple that you will never buy canned fire-roasted tomatoes again!
We have all seen those cans in the store for fire-roasted tomatoes. They usually have a picture of a vineyard in the background or a villa that looks straight out of Tuscany. If they are really good ones, they may say that are certified San Marzano tomatoes (these are a very specific tomato variety that is only grown in a small region in Tuscany, Italy).
While I can’t promise these will be as good as they would be San Marzano, fire-roasted tomatoes at home are SO much better than canned. It only requires an oven, 4 ingredients, and 5 minutes of prep to make these!
Looking for more information about the wonderful tomato? Check out my post all about tomatoes varieties. Let’s roast!
“This made it so much easier to do!” —Kimberlie
Fire Roasted Tomato Ingredients
Tomatoes are a unique vegetable in that they are typically considered savory but once cooked, they release tons of sugar. This is what makes ketchup sweet and why sun-dried and fire-roasted tomatoes taste like candy. To make these tomatoes, you only need a few staple ingredients.
- Roma Tomatoes: We’re starting off with 2 lbs of roma tomatoes, because what’s roasted tomatoes without the tomato? Roma are best type of tomato here because they have the least amount of water, though you could use whatever flavorful tomatoes you have on hand.
- Olive Oil: Heart-healthy olive oil helps these become crispy and encourage that “fire-roasted” flavor.
- Salt & Pepper: I like to add ¼ tsp each of salt and pepper, though you should always adjust these to suit your taste.
- Optional: Feel free to add taco seasoning, ranch seasoning, or Italian seasoning to amp up the flavor of these sweet tomatoes. More on flavor additions below!
Roma tomatoes work best for fire-roasted tomatoes because they have a lower water content. A lower water content means that there is less steam created in the oven resulting in a true roasted tomato.
How to make Fire-Roasted Tomatoes
This is a set it and forget it recipe (with a time, of course). It only takes a little bit of prep, pop it in the oven, and let it do its thing! Plus, you can customize these tomatoes with any seasoning you like.
Step 1: Prep
Preheat the oven to 450°F (232°C). Add halved tomatoes to a parchment or aluminum-lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper, tossing around to evenly coat everything. Turn all tomatoes cut side down.
Step 2: Bake
Bake for 30 to 45 minutes, or until the tomatoes blister and turn brown. If you notice the tray smoking, add a touch of water to the pan.
Recipe Variations and Storage
While fire-roasted tomatoes may sound like they would be spicy, they are not actually spicy. But, you can add any seasoning you like to make them spicy! Here are a few of my favorites.
- Italian Seasoning: This classic seasoning is made for fire-roasted tomatoes! It is often found in tomato sauce, pasta dishes, and salad dressing, so it makes sense it would be great on fire-roasted tomatoes!
- Ranch Seasoning: Another great option, that is more of an American flavor profile.
- Taco Seasoning: Who doesn’t love tacos and tomatoes, it’s another classic and an awesome way to add a little spice if you want.
To Store: These tomatoes can be stored in the refrigerator for up to 5 days in a sealed container. Yummy tomatoes all week? Yes please!
What to Pair These Tomatoes With
Tomato is such a staple ingredient, that goes with so many things. You can use these tomatoes in place of canned fire roasted tomatoes (like in this vegetarian chili). Here are just a few dishes to use these tomatoes on or serve them with.
- Roasted Tomato and Goat Cheese Stuffed Mushrooms use roasted tomatoes, so why not swap them out for fire-roasted tomatoes! More flavor for the same amount of work!
- Lemon Basil Risotto for a unique Italian meal
- Vegetarian Carbonara for a more classic approach
- Portobello Burgers for a grill-worthy summer dinner
Hungry for more ways to cook tomatoes? You’ll love this Tomato Confit recipe!
- 2 lbs Roma tomatoes halved lengthwise, 907 g
- ¼ cup olive oil 60 mL
- ½ tsp each salt and pepper
- Optional flavors: 1 tsp Italian seasoning or taco seasoning or ranch seasoning*
- Prep: Preheat oven to 450°F (232°C). Add halved tomatoes to a parchment or aluminum-lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper, tossing around to evenly coat everything. Turn all tomatoes cut side up.
- Bake: Bake for 30 to 45 minutes, or until tomatoes blister and turn brown. If you notice the tray smoking, add a touch of water to the pan.