Commercial tomatoes are often rushed into ripeness, lessening their flavor.
Store-bought tomatoes are bred for hardiness in shipping and the ability to stay on the shelves for a long time without over-ripening. For many tomato eaters it seems as if the taste is an afterthought. Even the most bland store-bought tomato achieves a depth and richness of flavor when roasted over an open flame. Use them in salads, salsa, sauces, soups, stews and anywhere else a deep, smokey tomato taste is desired. A meaty tomato such as the roma or plum is best for flame roasting.
Instructions
1. Wash tomatoes and let dry.
2. Preheat a clean grill to medium. Either a gas or charcoal grill will work, with the charcoal giving a smokier taste.
3. Cut the tomato in half, lengthwise.
4. Brush the open side with an inexpensive olive oil.
5. Place the tomato on the grill directly over the gas flame with the cut side down. Place it on the hottest part of the charcoal grill.
6. Close the grill lid.
7. Check on the tomatoes after 5 minutes to see how they are doing. Continue grilling until the skin begins to blacken.
8. Turn off the heat and remove the tomatoes from the grill. Place them in a glass or ceramic bowl and cover. Set on the counter for 10 minutes.
9. Remove the tomatoes from the bowl and peel away the blackened skin. It is okay for some skin to remain as this adds flavor and visual appeal to the dish.
10. Chop the tomatoes as needed for the recipe and retain the juice for saving and adding its special flavor to something else.
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