Since I have the very nice wood pellet grill and a counter full of tomatoes, I decided it was time to do some roasting.
I chose fire roasting over smoking because I was looking for the sweet/charred flavor vs. smoky. Smoking is at a lower temperature for a longer time. Worth the time if you want a deep smoke flavor.
For fire roasting:
Fire Roasted Tomatoes
- Tomatoes, washed and sliced in half
- baking sheet
- parchment paper
Preheat grill to 450 degrees F
Arrange the tomatoes, skin-side down on the parchment paper. Place on the grill, close the lid and let roast for about 15-minutes, until a good char has developed on the skin side. Flip over and let continue roasting for an additional 5-minutes.
Remove and let cool completely.
What you do at this point depends on how you are going to use them. They are great in soups and sauces, so I ran them through my vita-mix until smooth. I do on remove peels or seeds – I’ve never understood that – because I think you lose a lot of flavor that way.
I bagged them up and froze them for fall soups and sauces.
Bonus Recipe: Roasted Pablano Chiles
I have a recipe for Creamy Roasted Poblano Soup, and I usually buy frozen, roasted chiles. Since I was roasting things, I decided to think ahead and bought a few at the local farmer’s market.
These I roasted whole on the grill. the stems come in handy for turning.
After washing, place on a 500 degree F grill. Let char on each side (usually about 5-minutes, then turn). Keep turning until all sides are good and charred.
Remove from the grill and quickly cover – you can use a paper bag, a plastic bag (not my fave) or I put them in a large covered casserole dish.
Let them steam until cooled. The stems and seeds will pull right out. Skins should slip off, but I had a bit of trouble – so I sliced them open to lie flat and used a serrated knife to quickly strip the remaining skins.
These I froze whole in recipe-sized packets to be used as the weather cools for yummy soup.
No photos because I completely forgot. Next batch!