Fire-Roasted Tomatoes over Spaghetti

Fire-Roasted Tomatoes over Spaghetti

It's time to rethink your pasta, this version comes straight from your grill and offers a flavor boost with the fire roasted tomatoes.


  • 12 Beef steak tomatoes, from a farm stand or your own garden
  • 1 Bunch of basil same as above torn with your hands into smallish pieces
  • 1 lb. dry spaghetti
  • 1 small clove of garlic crushed then minced
  • Kosher salt
  • Fresh ground pepper
  • Extra virgin Olive oil


  1. Cut the tomatoes in half and gently squeeze out the seeds.
  2. Put the tomato halves in a large mixing bowl and toss with olive oil to coat, half the basil, garlic, salt and pepper.
  3. Once the embers on the fire are golden put a pot of well salted water on the grill and cover until it comes to the boil.
  4. Place the tomatoes cut side up on the grill until their skins begin to blister. The liquid on the inside of the tomatoes will begin to simmer. They will be soft and charred and smoky
  5. Remove the tomatoes from the grill and allow to cool for a moment. Chop them by hand for a preferred result, albeit messier, or put them in the blender or food processor and pulse lightly
  6. Check for seasoning; add more salt, pepper, basil and olive oil to taste.
  7. Drain the spaghetti toss with grilled tomato sauce.


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