I have a few recipes that call for canned “fire roasted” tomatoes. Since I’m a little leery of canned tomatoes right now, I made my own “fire roasted” and froze them.
4 lbs roma tomatoes
Preheat the broiler and line a rimmed baking sheet with foil. Dump the tomatoes onto the sheet and place under the broiler for 5 – 10 minutes until the tomatoes start to char and split open. Flip the tomatoes over and broil for another 5 – 10 minutes. The tomatoes should be soft and bubbly and blackened in spots. That’s the “fire-roasted” part. Let them cool until you can handle them.
At this point you can pack the whole tomatoes into plastic tubs and freeze them or you can do like I do and roughly chop them in the food processor and then freeze them. I got 3 pints of chopped fire roasted tomatoes out of 4 lbs.