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I seem to have a problem when it comes to tomatoes, I simply cannot pass up a great looking tomato when I am out shopping. It started when I was young, my Dad didn’t garden a lot but he has always grown tomatoes. When I was very young he would put them on the window sill to ripen. I would sneak behind the couch and grab them off the sill and hide and eat them all.
I have always loved fresh tomatoes. So naturally I make a lot of recipes that contain fresh tomatoes. This often leads to an excessive amount of tomatoes in my kitchen. I found out late in the week that I have to travel for my nine to five business this week, so I have to come up with ways to use up these beautiful tomatoes. First I don’t like to wast food and two I really don’t like to waste tomatoes.
Fast and Easy
There was still enough charcoal in the bottom of the grill from my last use, making it quick and easy. I only had to relight the coals and scrape down the grates. The charcoal not only chars the skins, but adds a hint of smokey flavor. Get the grill up to 400 degrees.
Super Easy Fire Roasted Tomatoes
Ingredients
- 10 - 12 Medium Vine on Campari Tomatoes
- 2 - 3 Tablespoons Extra Virgin Olive Oil
Instructions
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Light the charcoal grill and heat to 400 degrees.
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Place the tomatoes onto a sheet tray and drizzle on 2 to 3 tablespoons of olive oil and toss in the pan to coat.
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Throw them onto the grill and close the lid for 8 to 10 minutes. Keep an eye on them and don't let them burst and release all of their flavor into the grill.
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Remove the tomatoes from the grill and place into a glass bowl and cover tightly with plastic wrap.
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Let them sit for 10 to 15 minutes. This will loosen the skin of the tomatoes and make it easier to remove them.
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Peel the skins off the tomatoes.
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