Fire Roasted Tomatoes
Grilled, fired-roasted flavors make these tomatoes the perfect summertime bounty.
Servings: 2 cups
Calories: 50kcal
Ingredients
- 2 whole Tomatoes
- 1 tsp Canola Oil or any oil of your choice
Instructions
- Rince fresh tomatoes thoroughly.
- Cut out the core.
- Cut an "X' into the bottom of the tomato, scoring the skin for easy peeling.
- Place cored and scored tomatoes in a bowl.
- Coat them with the oil of your choice.
- Heat the grill to high heat.
- Carefully place tomatoes on the grill with tongs.
- Turn or rotate tomatoes as needed for consistent softening and charring of the skin.
- Remove tomatoes from the grill once softened and blackened.
- Allow tomatoes to cool, then remove the skin.
- Place skinned tomatoes into the stock pot.
- Bring to a simmer on medium heat.
- Add seasonings to taste or leave plain.
- Simmer until the sauce is reduced in half.
- Allow to cool, spoon two cups into a 1-quart freezer bag, press out additional air, and seal.
Notes
Culinarian tips, tricks, and suggestions:
Don't forget to note the preparation date, contents, and if you added any additional seasonings on the freezer bag.
When we want the tomatoes to be more of a sauce than tomato chunks, we blend them with a blender.
If you want a thinner sauce, you can omit the simmering of the tomatoes altogether, making more of a tomato broth for Pork Sausage Chili, Beef Barley Soup, or use it as juice in our Bloody Mary.
Save the discarded core and skin in a freezer bag and use them as an ingredient in homemade vegetable stock.
Nutrition
Calories: 50kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 9mg | Potassium: 431mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1516IU | Vitamin C: 25mg | Calcium: 18mg | Iron: 0.5mg