Fire Roasted Tomatoes

by Ian Wickman


Fire Roasted Tomatoes

Mind blowing depth of flavor and a perfect way to use some of the tomato explosion that comes this time of year! Use on their own, over a grain, or as the base for some amazing dishes, sauces, salsas, and anything else you can think of!
Keyword fire roasted tomatoes
Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 40 minutes
Servings 4 cups
Author Ian Wickman


  • 2 lbs tomatoes
  • 2 tbsp olive oil


  • Start your grill to get it nice and hot. I roast these over a pretty good medium high heat, sometimes down towards medium but no less.
  • Rinse, dry, and destem your tomatoes. Place in a bowl.
  • Drizzle with a little olive oil, then carefully caress them to cover completely.
  • Oil your grill if you want, I think the oil on the tomatoes is fine.
  • Put the tomatoes on the grill and let char for 5 - 8 minutes, depending on how ripe and how large they are.
  • Flip and let go another 5 - 8 minutes.
  • Remove to a bowl and cover. Let rest for 15 - 20 minutes.
  • Once they are cool enough to handle, pull the roasted skins off and either use right away or refrigerate/freeze for later use. They can even be canned (you probably don't want the olive oil rub if you're canning them).


This is such a good way of using the abundance of the tomato season. So much flavor, so good for maybe those imperfect tomatoes that turn up. They are an incredibly versatile flavor bomb that can be used in anything from sauces, to salsas, to other dishes... hint, I'm working on at least 3 different recipes (I just made a large batch), including a cocktail that incorporates the fire roasted tomato-ness to the fullest! Will share links as soon as they're up!

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