This past weekend when I was roasting red peppers on the grill I turned around to look at our vegetable drying rack on the deck and noticed a bounty of tomatoes that were on the verge of ripening. Right then my thoughts went to each and every recipe that we will be making over the next few weeks to preserve the summer’s harvest, and then IT hit me!

Some of our tomatoes that aren't quite ripe yet.
Some of our tomatoes that aren’t quite ripe yet.

Why haven’t we added Fire Roasted Tomatoes to our annual canning ritual? I mean, you can’t beat the flavor or the versatility of these delicious tomatoes, especially in the middle of winter. They add such a depth of flavor to pasta dishes, pizza sauces, chili, soups, casseroles, and my personal favorite – marinara sauce.

So as the red peppers were charring on the grill, I grabbed several Amish Paste tomatoes (Roma-like tomatoes) and began to place them on the grill. Within minutes, I had the perfect Fire Roasted Tomatoes waiting to be added to a recipe, sauce, or to preserved.

We definitely have a new (and easy) favorite summertime recipe!

Fire Roasted Tomatoes Recipe

Charring whole tomatoes on the grill
Charring whole tomatoes on the grill
Place charred tomatoes in a bowl and cover with a towel so that the skins can be easily removed.
Place charred tomatoes in a bowl and cover with a towel so that the skins can be easily removed.

Ingredients:
Roma tomatoes (the amount depends on how much you want to make – about 8-10 per pint jar)
Olive Oil (use only if you aren’t canning the tomatoes)

Instructions:

  1. Preheat grill and regulate at medium heat
  2. Clean tomatoes and brush lightly with olive oil (if not canning).  **No need to cut your tomatoes in half – unless you are in a hurry.
  3. Place tomatoes on the grill and cook until charred on grill side. Turn to char all sides.
  4. Once charred, take them off the grill and place in a deep bowl or casserole dish. Cover with a towel.
  5. When the tomatoes are cool enough to touch, peel off the skin (this will be extremely easy to do)
  6. Cut your tomatoes into desired chunks.
  7. Use within a few days or preserve by freezing or canning*.

*Recommended canning time: 35 minutes for hot water bath (adding 1 tablespoon of lemon juice per pint) or if pressure canning with 10lbs of pressure for 15 minutes (adjust for altitudes above 1,000ft).

Enjoy!

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Mary and Jim




Fire Roasted Tomato Recipe

Ingredients

  • Roma tomatoes the amount depends on how much you want to make - about 8-10 per pint jar
  • Olive Oil use only if you aren't canning the tomatoes

Instructions

  1. Preheat grill and regulate at medium heat
  2. Clean tomatoes and brush lightly with olive oil (if not canning). **No need to cut your tomatoes in half - unless you are in a hurry.
  3. Place tomatoes on the grill and cook until charred on grill side. Turn to char all sides.
  4. Once charred, take them off the grill and place in a deep bowl or casserole dish. Cover with a towel.
  5. When the tomatoes are cool enough to touch, peel off the skin (this will be extremely easy to do)
  6. Cut your tomatoes into desired chunks.
  7. Use within a few days or preserve by freezing or canning*.

Recipe Notes

Recommended canning time: 35 minutes for hot water bath (adding 1 tablespoon of lemon juice per pint) or if pressure canning with 10lbs of pressure for 15 minutes (adjust for altitudes above 1,000ft).

 

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