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fire roasted tomatoes

Fire Roasted Tomato Recipe


  • 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


  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).