How does one get a "fire" roast on your veggies; tomatoes, corn, etc.

by Julianna 52440 over 3 years ago

Comments

  • Mattie
    Mattie 49520

    When I lived in New York I had a really old gas stove with gas burners. We used to hold the corn with tongs about the open flame and it would turn nice and blackened. I think fire roast is generally just grilling.

    over 3 years ago
  • Deb
    Deb 45812

    Preheat oven to 250°. Cut tomatoes in half, toss with olive oil to coat, and place, cut-side down, on a baking sheet. Roast for 1-1/2 hours, until the tomatoes are soft and have just begun have juice run. Cool, remove the skins or not. They keep for several days if refrigerated.

    over 3 years ago
  • Julianna
    Julianna 52440

    We did this on Easter Sunday so I figured out a good way! Char poblanos in a skillet. We got the skin nice and charred. When we took it out of the skillet we placed it in a thin plastic bag that you get in the produce section to put your veggies and fruits in. As it cooled it steamed up the bag completely, which served to moisten the pepper and loosen the skin. 30 minutes later we were able to peel off the charred skin. Delicious! We added it to mango, cream cheese, chicken quesadillas.

    about 3 years ago
  • Sandy (Community Guide)
    Sandy (Community Guide) 48829

    Julianna how did those quesadillas turn out? That sounds really yummy! And yes to all the ways of getting the roast on veggies lol

    about 3 years ago
  • nichole
    nichole 67399

    Hold pablanos (or corn - whatever) over an open flame on the gas stove or grill, turn to char all sides. Skins can be removed by placing roasted peppers in a plastic bag while hot and rubbing skin off.

    about 3 years ago
  • Barb
    Barb 91496

    I try not to use plastic bags at all, but I've found that if I wrap charred peppers right away in a dry kitchen towel (a dish towel) and then cover them with a bowl to let them steam for a minute, the skins come off really easily just by rubbing with the towel. I always do like leaving some of the heavily blackened bits on, though.

    over 2 years ago