How to Flame Roast Tomatoes
Store-bought tomatoes are bred for hardiness in shipping and the ability to stay on the shelves for a long time without over-ripening. For many tomato eaters it seems as if the taste is an afterthought. Even the most bland store-bought tomato achieves a depth and richness of flavor when roasted over an open flame. Use them in salads, salsa, sauces, soups, stews and anywhere else a deep, smokey tomato taste is desired. A meaty tomato such as the roma or plum is best for flame roasting. Does this Spark an idea?
Instructions
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1
Wash tomatoes and let dry.
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Preheat a clean grill to medium. Either a gas or charcoal grill will work, with the charcoal giving a smokier taste.
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3
Cut the tomato in half, lengthwise.
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4
Brush the open side with an inexpensive olive oil.
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Place the tomato on the grill directly over the gas flame with the cut side down. Place it on the hottest part of the charcoal grill.
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Close the grill lid.
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Check on the tomatoes after 5 minutes to see how they are doing. Continue grilling until the skin begins to blacken.
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8
Turn off the heat and remove the tomatoes from the grill. Place them in a glass or ceramic bowl and cover. Set on the counter for 10 minutes.
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Remove the tomatoes from the bowl and peel away the blackened skin. It is okay for some skin to remain as this adds flavor and visual appeal to the dish.
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10
Chop the tomatoes as needed for the recipe and retain the juice for saving and adding its special flavor to something else.
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Tips & Warnings
Tomatoes can also be roasted in the oven with similar results.
References
Resources
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