Fire Roasted Tomatoes deliver a rich, savory depth to sauces, dips and baked breads. Simple to prepare and utterly addictive, they replace store-bought canned tomatoes with fresh, smoky flavor. Roast them in the oven, on the grill, or in an air fryer to capture peak-season tomatoes at their best.
Why Make Fire Roasted Tomatoes
If you haven’t tried fire roasted tomatoes yet, you’re in for a treat. The gentle charring brings out an irresistible umami sweetness that transforms simple red sauces—try adding them to meatballs, baked spaghetti or any tomato-based dish to elevate the flavor.
- Easy to make. Minimal prep and flexible cooking methods.
- Versatile. Use as a base for sauces, a dip, or a topping for crusty bread.
- Meal prep friendly. Store in the refrigerator for ready use or preserve for winter by canning or freezing.
Ingredient Notes
Exact measurements appear in the recipe card below.
- Tomatoes. Use ripe, in-season tomatoes. Roma or vine-ripe varieties work best for roasting.
- Seasonings. Salt, black pepper, dried oregano and dried basil keep the flavor classic; adjust to taste.
- Olive oil. Use a good-quality, neutral olive oil to help the tomatoes caramelize without overpowering them.
Recipe Variations
- Mexican-style: Swap the Italian herbs for paprika, cayenne and dried cilantro for a spicier, smoky profile.
Steps To Make Fire Roasted Tomatoes
The process is quick and straightforward. Choose your preferred cooking method—oven, grill or air fryer—and follow these steps.
Step One. If using the oven, preheat to 400ºF. Slice tomatoes into thirds or quarters, depending on size and shape, and arrange them in a single layer. Use a wire rack for grilling or a parchment-lined baking sheet for the oven.
Step Two. Drizzle generously with olive oil and season with salt, pepper and herbs.
If baking: Roast at 400ºF for about 15 minutes, until the edges begin to lightly char. Air fryer: Cook at 375ºF for 10–12 minutes. Grill: Preheat to medium, place tomatoes in a grill basket or on a rack and grill about 10 minutes until the edges char slightly.
Step Three. Let the tomatoes cool after roasting. Keep them whole in jars, or chop them briefly before storing to make blending into sauces and soups easier.
Roasted tomatoes keep in the refrigerator for up to 5 days, or freeze for up to 3 months to use later in soups, salsas and sauces.
Recipe Pairings
Fire roasted tomatoes pair well with many dishes. Fold them into shakshuka, blend into a fruity pico de gallo, or stir into a smoked queso for added depth and smokiness.
Recipe Tips
- Choose seasonal tomatoes. The best results come from fully ripe tomatoes in season.
- Yield. This recipe makes about 2 cups of roasted tomatoes—double it if you plan to can or freeze extras.
- Adjust seasoning. Taste and add more salt or herbs after roasting if needed.
No. They’re typically mild; any heat depends on the seasonings you choose.
After roasting, remove the skins if desired and blend the tomatoes in a high-speed blender until smooth to create a silky sauce or soup base.
Other Sauces and Dips To Try
Appetizers
Easy Red Pepper Dip
Sauces & Dressings
Cottage Cheese Dip
Sauces & Dressings
Honey BBQ Sauce
Appetizers
Baked Goat Cheese Dip
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Fire Roasted Tomatoes
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Equipment
- Wire rack for grill (if grilling)
Ingredients
- 2 lbs roma tomatoes (about 12–14)
- 1 Tbsp olive oil (more as needed)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried basil
Instructions
- Preheat oven to 400ºF if using it. Otherwise slice tomatoes into thirds or quarters and arrange in a single layer on a grill rack or on a parchment-lined baking sheet.
- Drizzle generously with olive oil and season with salt, pepper and herbs.
- If baking, roast about 15 minutes until edges lightly char. In the air fryer, cook at 375ºF for 10–12 minutes. On the grill, cook over medium heat about 10 minutes until edges char slightly.
- Allow tomatoes to cool. Store whole in jars, or chop briefly before jarring to make blending easier for sauces and soups.
Notes
This keeps in the fridge up to 5 days, or freeze for up to 3 months for later use in sauces, soups and salsas.
- Choose seasonal tomatoes. Peak-season tomatoes yield the best flavor.
- Yield. Makes about 2 cups of roasted tomatoes; double if you plan to can or freeze extra.
- Season to taste. Add more salt or herbs after roasting if needed.
Nutrition
Nutrition values are estimates and should be used as a guide.
Additional Info
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