Fire Roasting Tomatoes
September 11th.

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This is about 2/3 of the 10 lbs of tomatoes purchased from Bates Beach Farms. The first 1/3 was done yesterday. They were sorted into batches by ripeness. As you can see the back bowl is redder than the front.

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Step one: Cut the ends off and then in half.

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Remove the seeds, and center pulp.

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Leaving us with this. They sit for a few minutes to allow them to drain then they get a lot of good olive oil added.

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On to the hot (500oF) barbeque skin side down.

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When they are 'done' the skin wrinkles, and falls off. This one is not ready yet!

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It only takes 15 minutes or so to roast them, but it is hot work. The out door temp was about 26oC at the time, which is a hot day for us.

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Next step is to remove the skin, from the still hot tomatoes.

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And put them on a cookie sheet ready to go into the freezer.

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Ta-Da! Freezing fire roasted tomatoes! This is all the tomatoes that were in the bowl at the start, and is about 2/3s of the yield from that bowl.

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