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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!
save this recipe!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, they may say that they are certified San Marzano tomatoes (these are a very specific tomato variety that is only grown in a small region in Tuscany, Italy).
But here’s the thing: Fire-roasted tomatoes at home are SO much better than canned. They only require an oven, four ingredients, and five minutes of prep time!
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Fire Roasted Tomato Ingredients
To make these tomatoes, you only need a few staple ingredients. This is just an overview – jump to the recipe for all of the measurements and full instructions!
- Roma Tomatoes: We’re starting off with 2 lbs of Roma tomatoes because what are roasted tomatoes without the tomato? Roma are the 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 encourages 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!
why use roma?
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 timer, of course). It only takes a little bit of prep, so 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 to coat everything evenly. Turn all tomatoes cut side up.
Step 2: Bake Them
Bake for 30 to 45 minutes or until the tomatoes blister and turn brown.
Recipe Variations
While fire-roasted tomatoes may sound spicy, they are not. However, you can add any seasoning you like! Here are a few of my favorites.
- Italian Seasoning: 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 with 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.
Storage
These tomatoes can be stored in the refrigerator in a sealed container for up to 5 days. Yumminess all week? Yes, please!
What to Pair These Tomatoes With
Tomatoes are a staple ingredient that goes with so many things. You can use them in place of canned fire-roasted tomatoes (like in this vegetarian chili). Here are just a few dishes to use them on or serve them with.
- Lemon Basil Risotto plus fire-roasted tomatoes is a unique Italian meal.
- Vegetarian Carbonara paired with fire-roasted tomatoes is a match made in heaven.
How To Make Fire Roasted Tomatoes (In Your Oven)
Ingredients
- 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*
Instructions
- 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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This made it so much easier to do!
Cut side up? or down?
Oops! Up!
Worked great, but mine were blistering after 15 minutes and done by 20. But my oven does run hot so maybe that was why.