Smokey-warm fire roasted tomatoes are tossed with garlic and fresh herbs and served on sourdough toast for a delicious autumn meal. Make this recipe outside on an open flame for peak fall enjoyment. 🍂
Nearing the end of tomato season
In my zone 6 garden I’m able to harvest tomatoes from July through mid-October. It’s a small slice of the year, but with so much variation in weather and seasonal feels. Now that we have the first wisps of autumn in the air, I only want to eat tomatoes warm. So, I’m heading outside with a sweater, some matches and firewood and making fire roasted tomatoes on toast. I am in heaven.
How to make fire roasted tomatoes
The fire roasted tomatoes in this recipe are way different from what you buy in a can. They’re creamier and with tons more flavor. You can make these on an actual fire outside, but a high setting on your stove also works.
- Slice the tomatoes: You can throw whole tomatoes on the pan but they’ll take longer to cook and they’re more like ‘burst’ tomatoes cooked this way.
- Use high heat: This is the secret. Keep the heat high the whole time while cooking so that they really melt, roast and get some charring (aka big flavor).
- Keep stirring: Keep things moving in the pan to distribute the heat to all sides of each tomato.
Garden to plate cooking
There’s just something different about homemade fire roasted tomatoes, especially when you can use home grown or local tomatoes. I absolutely love cooking outdoors, right next to the garden whenever I get the chance.
My friends at Fourneau Oven make amazing products for just this kind of thing. I made this recipe using their Paella Pan (pssst use my code GERTIE10 for 10% off anything on their site). Yes, I do make paella in this pan but I also use it for a million other things like I would a regular cast iron pan. Highly recommend!
Questions about making fire roasted tomatoes on toast:
Nope! You can make this recipe inside on your stove as long as you can get high heat going. Cooking this recipe outside is super fun for enjoying the cooler autumn weather or for camping.
Sun dried tomatoes are dehydrated tomatoes that have a wonderful concentrated flavor. Fire roasted tomatoes are cooked with usually a bit of roasting and charring.
I recommend using a cast iron pan that can withstand high heat. I would not recommend a non-stick skillet for this recipe.
Yes! The tomatoes can be sliced and marinated up to 5 days in advance of cooking them. Another reason why this is the perfect camping recipe.
Additions and substitutions:
- Serve the fire roasted tomatoes on gluten-free bread if you prefer.
- Drizzle it with balsamic vinegar or extra olive oil from garlic confit.
- Skip the toast and add the fire roasted tomatoes to pasta instead.
- Add fresh herbs like parsley, rosemary, sage and chives as a garnish or extras cooked into the tomatoes.
Fire Roasted Tomatoes on Toast
- 4 cups cherry and salad tomatoes
- 2 garlic cloves sliced
- 1 tsp oregano fresh or dried
- olive oil
- 2 slices sourdough bread
- Slice tomatoes in half and add to a medium bowl.
- Toss tomatoes with sliced garlic, oregano, salt and a glug of olive oil. Set aside.
- Heat cast iron pan on high heat until it's super hot.
- Pour marinated tomatoes on cast iron and keep the heat high.
- Stir often and remove when tomatoes reach desired brownness.
- Toast the sourdough on the open flame or in the toaster.
- Serve sourdough with warm fire-roasted tomatoes and enjoy immediately.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.
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