This post may include affiliate links. Thank you for your support.
Smoky, a little sweet, slightly blistered, and bursting with bold caramelized deliciousness, Fire Roasted Tomatoes are insanely easy to make at home with just a few simple ingredients. Whether you’re using the oven or a grill, topping toast, tossing in pasta, or powering up winter soups, this approachable recipe to homemade roasted tomatoes is going to be your secret weapon to savoring summer all year long.
Hi, friends! Ready to celebrate everyday summer tomatoes and turn them into pure magic? This fire roasted tomatoes recipe transforms bland tomatoes into smoky, slightly charred jewels of flavor—with nothing but a sheet pan, a couple pantry staples, and a few simple steps.
Table of Contents
About these fire roasted tomatoes
Picture: juicy, ripe tomatoes roasted until they’re tender, blistered, and absolutely bursting with beautifully bold, naturally sweet, smoky, and savory flavors. It’s the literal definition of fresh-meets-cozy-and-gourmet. With their slightly charred edges, a whisper of smoke, a hint of sweetness, and juicy centers, they bring a depth of flavor and delightful vibrance to everything they touch—from rustic pasta dishes to creamy soups.
Best of all, they require zero fuss! You don’t need an open flame or any fancy gadgets! I’m talking one sheet pan or the grill along with a few basic ingredients and you’ll create roasted tomatoes so rich in flavor you’ll want to eat them straight off the tray. Or, you can show some restraint, store them, and use this fire roasted tomatoes recipe to transform any dish into a total showstopper that screams “homemade gourmet”.
Why you’ll love this recipe
- Simple Ingredients. Aside from the tomatoes (unless you have a garden!), you probably already have all the ingredients you need right at home.
- Big Flavor, Zero Fuss. Simply cut the tomatoes in half, toss with seasoned oil, and roast in the oven or on the grill for naturally sweet, irresistibly smoky tomatoes.
- Perfected Technique. Broiling the tomatoes in the oven (without a rack) ensures tender, juicy tomatoes with the ideal amount of charred bits.
- Customizable. Works with in season tomatoes, out of season tomatoes, and canned tomatoes with endless seasoning options for your own twist.
- Perfectly Versatile. Toss them into chili and soups, blend into pasta sauces, spoon over whipped ricotta, or freeze for later. Either way, you’ll never reach for a can of fire roasted tomatoes again.
Ingredients for roasted tomatoes
- Roma Tomatoes. With a meaty texture, robust flavor, and lower water content, they’re perfect for roasting. Look for ones that are firm and feel heavy for their size. Swap: Plum tomatoes work great in this fire roasted tomatoes recipe as well.
- Olive Oil. Lends glossy richness and helps the tomato edges caramelize beautifully.
- Kosher Salt and Ground Black Pepper. Essential for bringing out all the delicious flavors of the oven roasted tomatoes.
- Optional – Italian Seasoning. For aromatic depth of flavor. You can use homemade Italian spice blend or store-bought.
Recipe variations
- Garlicky Flavor. Toss a couple peeled and sliced fresh garlic cloves onto the sheet pan with the tomatoes for punchy flavor.
- Rich Tomato Flavor. Combine the oil with a tablespoon of tomato paste and mix to combine. Then gently toss the tomatoes with the tomato oil before arranging on the pan and roasting.
- Subtle Heat. If you’re into spicy heat, sprinkle crushed red pepper flakes over the tomatoes before roasting.
- Seasoning Swap. Switch up the flavors and swap the Italian seasoning blend for your favorite blend, like fajita seasoning blend, ranch seasoning blend, or Mediterranean seasoning blend.
- Grill It. Fire up the grill and char the tomatoes on an oiled grill basket or grill pan for extra smoky goodness.
- Balsamic Finish. After fire roasting, drizzle the tomatoes with a little balsamic vinegar for a tangy-sweet boost.
Chef expert tips for perfect results every time
- Ripe, Firm Tomatoes. For the best texture and flavor, use ripe, but firm Roma or Plum tomatoes. Overripe ones may get mushy, while overripe ones won’t roast up as sweetly.
- Roast Cut-Side Up. Be sure to place them skin-side-down and cut-side-up so the tomatoes retain moisture while roasting.
- Don’t Overcrowd Pan. Give the tomatoes space on the pan to ensure they roast, instead of steam.
- Layer on Flavor. Add dry herbs, spice blends, and sliced garlic at the beginning for robust flavor. Then sprinkle delicate fresh herbs, like thyme or basil, on the tomatoes after roasting for a pop of bright flavor.
- No Rack. After endless testing, I found that fire roasting the tomatoes right on the sheet pan results in juicier tomatoes. However, if you’re looking for drier tomatoes, feel free to roast them on a rack.
- Careful Broiling. Be sure to keep an eye on the tomatoes as they’re in the oven. They can go from perfectly fire roasted and beautifully charred to too dark and mushy pretty quick.
- Remove Skin Depending Upon Application. If you’re using the oven roasted tomatoes to make a soup, pasta sauce, or any other smooth application, you’ll want to use your fingers to peel off and discard the tomato skin. But don’t fret, it will slide right off! But if you’re using the tomatoes for a more rustic application, like bruschetta, I just leave the skins intact. But, you do you!
- Cool Before Storing. Let the fire roasted tomatoes cool completely before storing in an airtight conger to preserve the texture and prevent excess moisture.
FAQs: frequently asked questions
Below you’ll find the most common questions and answers about making this oven roasted tomatoes recipe. If you have a question you’d like answered, please drop it in the comments section below!
What are fire roasted tomatoes?
Fire roast tomatoes are simply tomatoes that have been charred or roasted until their skins are slightly blistered. Traditionally done over an open flame, roasting caramelizes the natural sugars which intensifies their sweetness and adds a deep, smoky flavor.
However, you can achieve the same result at home—without a grill—using the oven method! The result? An easy, delicious gourmet upgrade to everyday tomato dishes.
Can I fire roast tomatoes without the grill?
Absolutely! While you can use a grill or open flame, you don’t need one to get that deeply smoky, roasted flavor. You can easily roast tomatoes in the oven until caramelized. The result? Robust flavor and delicious versatility, no charcoal required.
Which tomatoes are best for oven roasting?
While you can roast nearly any variety of tomato, some definitely work better than others:
- Roma (Plum) Tomatoes. Top choice for roasting. Their firm flesh, low moisture, and deep flavor make them ideal to fire roast and oven roast.
- Campari Tomatoes. Slightly larger than cherry tomatoes with a perfect sweet-acid balance. Campari tomatoes roast beautifully halved, offering a juicy interior and thin skin that blisters quickly.
- Cherry or Grape Tomatoes. Instead of halving these tomatoes, you’ll want to roast them whole. Once roasted, their natural sugars caramelize into candy-like pops of flavor.
- Heirloom Tomatoes. Great for roasting in slices, especially when you want a show-stopping tart or tomato sandwich.
- Vine-Ripened Tomatoes. A balanced option if you want more juice for soups or salsas.
✅ Pro Tip: Use ripe but firm tomatoes in this fire roasted tomatoes recipe for the best results. Overripe ones may break down too much and become too watery, while underripe ones will take longer to soften.
Do I need to peel the tomatoes?
Absolutely not. However, you may want to peel them, depending upon your end use:
- Leave skins on if you’re going for rustic applications like salsas, bruschetta, or chunky pasta sauces. The blistered skin adds texture and a touch of charred complexity.
- Peel if using for smooth purées, creamy soups, or refined sauces. Once roasted, the skins easily slide right off the tomato — just let them cool slightly, pull away the loosened peel, and discard the skin.
Can I roast canned tomatoes?
You sure can! While fresh tomatoes are obviously best, you can absolutely roast canned tomatoes to deepen their flavor and remove excess moisture. Just keep in mind that canned tomatoes are pre-cooked in the canning process, so they’ll need less time. Here’s how:
- Drain. Open and drain the whole canned tomatoes.
- Arrange. Spread the whole tomatoes out on an aluminum foil lined baking sheet.
- Roast. Place into an oven preheated to 425°F for 10 to 15 minutes, or until they darken and caramelize slightly.
Smoky, sweet, savory, and endlessly versatile, this oven roasted tomato recipe is the perfect way to bring rustic charm and gourmet flair to everyday meals. Whether you roast them in the oven or on the grill, plain or with Italian spices, this is the flavor-boosting trick every home cook needs in their back pocket. Once you learn how to fire roast tomatoes at home I promise you’ll never go back to the metallic-tasting canned stuff again!
Fire up the oven, grab your juiciest tomatoes, and show your stomach some love. Just don’t forget to come back and share your results with me in the comment section below. I love to hear about your kitchen wins—and your creative twists!
Until next time, friends, cheers! And happy fire roasting!
Cheyanne
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More roasting tutorials!
Fire Roasted Tomatoes
Equipment
- 1 Large Rimmed Baking Sheet
Ingredients
- 2 Pounds Roma Tomatoes – stems removed and discarded (about 12 to 15 tomatoes)
- 3 TBS Olive Oil
- as needed Kosher Salt and Ground Black Pepper
- OPTIONAL 1 tsp Italian Seasoning
Instructions
- Preheat Oven and Prep Baking Sheet: Arrange oven rack to the top third position. Then preheat the oven to BROIL at 525-degrees Fahrenheit. Line a large, rimmed baking sheet with aluminum foil and then set the pan aside.
- Prepare Tomatoes: Place the tomatoes on a clean work surface and use a sharp serrated knife to cut all the tomatoes in half lengthwise. Next, use your fingers or the tip of a small spoon to scoop out and discard all the seeds. (Note: You don’t need to be overly precise here. If there’s some seeds, that’s perfectly fine.)
- Flavor Tomatoes: To a small bowl or a 1-cup liquid measure, add the olive oil, ½ teaspoon salt, scant ¼ teaspoon pepper, and all the Italian seasoning, if using. Then grab a fork or small whisk and vigorously stir to combine. Dump the tomatoes out on the prepared baking sheet and push them into a pile in the center of the baking sheet. Drizzle the seasoned oil all over the tomatoes. Then use your hands and toss the tomatoes to thoroughly coat them in the oil. Next, push the tomatoes out into a single, even spaced layer, with the cut-sides facing up.
- Fire Roast Tomatoes: Transfer the tomatoes to the preheated oven on the top third shelf. Roast for 10 to 15 minutes, or until the tomatoes are blistered, soft, and look dry on the exterior, but still moist within.
- Cool Roasted Tomatoes: One the tomatoes are fire roasted and charred to your liking, remove them from the oven and set the baking sheet on a wire rack. Let the tomatoes cool to room temperature. If you’d like, use your fingers to peel the skin off each half of tomato and discard the skin – although this isn’t required.
- Use or Store Fire Roasted Tomatoes: Use the fire roasted tomatoes in your favorite recipes. Alternatively, you can store the tomatoes in a jar as is or dice/chop them before storing in an airtight container if you’d like. Store in the fridge for up to 5 days or freeze for up to 3 months.
Notes
- Tomatoes: Use firm tomatoes for the best results and be sure to rinse the tomatoes under cool running water and pat dry with paper towels before proceeding with the recipe.
- Grill: You can fire roast the tomatoes on a charcoal grill if you’re looking for truly smoky tomatoes. Preheat the grill to 500 to 525-degrees Fahrenheit and use a grill basket to cook the tomatoes over the fire.
- Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
- Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
- Yield: approximately 2 ½ cups diced fire roasted tomatoes
Nutrition
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. If you want to reference this recipe please do so by linking directly to this post.