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Got too many tomatoes from your garden? Learn how to make fire roasted tomatoes at home using the oven or grill! Fire roasted tomatoes taste better than store-bought cans, as roasting brings out a smoky, rich flavor that makes your tomatoes perfect for soups, sauces, chili, salsa, and more. Plus, it’s one of the easiest ways to preserve your tomato harvest—freeze them, or refrigerate them so you can enjoy your summer harvest long after the season ends.

Fire Roasted Tomatoes - Easiest way to preserve tomatoes

Fire roasted tomatoes are a simple way to preserve your harvest while elevating the flavor of your cooking all year long. With just a little roasting and storing, you’ll have a ready-to-go base ingredient that tastes like summer in every bite.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Cool time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 15

Equipment Needed

Author: Trish

INGREDIENTS
 

  • 3 lbs Ripe Tomatoes
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly cracked
  • 2 heads Garlic
  • Fresh herbs & spices *Optional: see notes or blog post for flavour ideas

INSTRUCTIONS

Pre-heat oven

  • Pre-heat oven to 450°F (232°C)

Prep tomatoes

  • Wash & dry tomatoes, then halve or quarter if large (grape or cherry tomatoes - leave whole).
  • Add tomatoes in a single layer to an oven safe dish or pan (ensure has edges to catch liquids)

Flavour Tomatoes

  • Remove outer skin and dirt from whole garlic head and cut in 1/2. Add one half to each dish.
  • Drizzle olive oil, sprinkle salt and pepper, then toss to coat.
  • Add optional flavourings: onion (chopped), fresh herbs, dried spices.

Cover and Roast

  • Cover roasting pans with aluminum foil and roast covered for 1/2 hour. Avoid placing dish on bottom rack as it may burn!

Uncover & Continue Roasting

  • Once tomatoes have released some of the juices, after about 30 mins, remove the foil and roast uncovered for an additional 15-20 mins until well charred (but not burnt).

Completely Cool & Jar

  • Remove from heat and allow to completely cool. Then squeeze garlic from skins (discard skins) and scoop tomatoes and all spices and juices into a clean glass jar (I use (750mL = 25 oz wide mouth jars)
  • Label your jar with flavour type.

Store or Use Immediately

  • Freeze: Place roasted tomatoes in glass jars or freezer-safe bags / containers. Remove excess air before sealing. They’ll keep for up to 1 year.
    Refrigerate: Store in a sealed jar with a drizzle of olive oil (if not covered with juices) for up to 1 week.

To Thaw

  • Place in refrigerator overnight, or into a warm water bath for 30 mins.
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