Roasting

“Roasting” in this case is a bit of a misnomer. We might better call this technique “charring”! In either case, roasted peppers are a delicious addition to salads, frittatas, and a whole lot more.Here’s how…If you have a gas stove, the easiest method for roasting peppers is right on the stove top. Turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened.

A while back, we made a recipe for a fire-roasted salsa that called for broiling the tomatoes in the oven. At first skeptical, we were amazed at the smoky flavor the tomatoes picked up when cooked this way. Now we “fire-roast” our tomatoes for almost all our recipes!Here’s how:As always, the freshest tomatoes work best for this method. Pick ones that have a tight skin and smell strongly of ripe tomato.Wash the tomatoes and slice them in half, leaving the skins on.