fire roasted tomatoes
How to Fire Roast Tomatoes
If you want a wonderful smoky flavor for your soup or salsa, use fire-roasted tomatoes. Though canned versions are easily available, it is easy to fire roast these vegetables at home.
- For fire-roasting, Roma or plum tomatoes are the best, as they have dense flesh with very little juice. They hold well while roasting, unlike some other juicy varieties that may turn mushy, as they release juices.
- Once you are ready with the tomatoes, thread them in a skewer, and rotate the skewer over an open burner. You may also spear tomatoes one by one, with a fork, and roast them over the open burner.
- Another method is to cook them on a gas grill. In that case, slice the tomatoes, and brush the cut side with olive oil. Place the tomato halves (with cut side facing down) on the gas grill, over medium flame. As the underside turns black, flip them and cook until the skin gets charred.
- In case of a charcoal grill, wash and pat dry the tomatoes, and place them over hot briquettes, in the middle. The briquettes should not be too hot. If you can hold your hands near them (at a distance of few inches) for around five seconds, then the heat is ideal. Make sure to turn the tomatoes in between, so that all the sides get charred evenly.
- You may also use a griddle for this purpose. Place the tomatoes over it till they are charred. In this case too, turn these vegetables for even cooking. In case of a broiler, all you have to do is to keep the tomatoes on the rack (in the broiling pan), and place it inside the device that is already very hot. Wait till all the sides get charred. Make sure that the broiler is very hot, and the tomatoes are placed near the flame.
- Chicken or vegetable broth (reduced sodium type) - 1 can
- Fire roasted tomatoes (organic) - 30 ounce (2 cans)
- Butter or olive oil - 1 tbsp.
- Onion - 1 (large)
- Garlic cloves - 2
- Sugar - 1 tsp.
- Crushed red pepper - ¼ tsp.
- Whipping cream - ½ cup
- Chopped fresh basil - 2 tbsp.