Step 1

Wash tomatoes. Cut off the stem ends, then cut tomatoes in half lengthwise.

Step 2

Place tomatoes cut side down on a baking sheet and drizzle them lightly with olive oil. Broil on high for 20 minutes or until tomatoes are nicely charred, rotating the pan halfway through for more even baking.

Step 3

Let tomatoes cool for a bit until they are easier to handle, then chop the tomatoes along with their skin to maximize that fire roasted flavor and get the blackened bits in there.

Step 4

Freeze your chopped fire roasted tomatoes in a quart freezer bag for up to six months.  (I like to stand a freezer bag up in a mug or small container to help hold it open while filling.)