Is it possible to dark roast fresh tomato purée under a broiler? I have roasted whole ripe tomatoes on my pellet grill successfully but only once. Roasting whole tomatoes is tricky cause it’s hard to know when the inside of the tomato has reached a dark roast. I guess could insert my Fireboard probe into the tomatoes but don’t know the temperature that results a dark roast. You really never, never want to slice tomatoes and roast them. When you roast sliced tomatoes the heat starts drying out the tomato and you want all the tomato purée inside roasted not dried out.
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Last edited by Ghawtho; June 7, 2023, 08:50 AM. -
We slice tomatoes into quarters and oven-roast them when making roasted salsas and assorted other sauces (moles, etc). Haven't had an issue with over-dry salsa/sauce
There's a photo from Serious Eats on this page that shows what it would typically look like on a sheet pan after roasting.
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Looking at the picture the salsa isn’t dark enough. Roasted salsa should have a good amount of dark flesh and black skin in
the salsa. -
@WillTravelForFood
Have you ever been to Abuelo’s Mexican Food Restaurant and seen their roasted salsa? One of the cooks at Abuelo’s told me the jalapeños, the other peppers, tomatoes and onions are deep fried in hot oil and fried until black then blended. The cook actually brought a fried jalapeño to our table and it was fried black as a brisket. I’ve tried frying peppers. I don’t think am getting the grease hot enough.
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This is the darkness am after, actually this is not quite dark enough.Attached FilesComment
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