Smoked Tomatoes Recipes

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SMOKED TOMATOES

Smoking tomatoes gives thema rich quality that makes both sauces and soups taste terrific! It is an easy process that can be done up to 5 days ahead of when you want to use the tomatoes-store in a covered plastic container in the refrigerator. Use large, vine ripened tomatoes for best results. This is from Cooking with Caprial cookbook.

Provided by Sharon123

Categories     Vegetable

Time 1h15m

Yield 12 smoked tomatoes

Number Of Ingredients 3



Smoked Tomatoes image

Steps:

  • Prepare the coals by piling briquettes on one side of the barbecue and lighting them. Let them burn until they are gray in color. Meanwhile, core and slice about 12 tomatoes in half horizontally, then seed in a bowl of water. Remove the grill from the barbecue and spray with an oil spray. Place smoking chips on the coals, and put grill back on barbeque.
  • Place tomatoes flat side down on the opposite side of the grill from the coals. Cover the barbecue, and let smoke for 1 to 2 hours, adding more chips if the smoke dies down. Tomatoes should be nicely browned and have a lightly smoky smell. Enjoy!

Nutrition Facts : Calories 22.1, Fat 0.2, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 4.8, Fiber 1.5, Sugar 3.2, Protein 1.1

12 medium tomatoes
charcoal, briquettes
smoking wood chips (alder, apple, grape vines, tea, or any type of hardwood)

SMOKED TOMATOES

A few years ago, I bought a jar of smoked tomatoes at a market in Queensland. They were expensive, but wonderful. I remember using them sparingly and constantly smelling my fingers afterwards until the delicious smoky aroma had gone. Russ just bought me a smoker so I'm keen to try this recipe I found on the net. According to the blurb, these smoky tomatoes give a depth of flavor to all kinds of vinaigrettes, sauces, salsas and soups.

Provided by JustJanS

Categories     Vegetable

Time 35m

Yield 12 tomatoes

Number Of Ingredients 3



Smoked Tomatoes image

Steps:

  • Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
  • Prepare a stovetop smoker according to the manufacturer's instructions.
  • Smoke the tomatoes for 20 to 30 minutes.
  • They will keep, covered, in the refrigerator for up to 5 days.

12 vine-ripened tomatoes, halved crossways
olive oil, for drizzling
salt & freshly ground black pepper

SMOKED TOMATO SALSA

Provided by Food Network

Categories     condiment

Time 2h40m

Yield 1.5 quarts

Number Of Ingredients 8



Smoked Tomato Salsa image

Steps:

  • For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours.
  • For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky.

15 Roma tomatoes, halved
One 7-ounce can chipotles in adobo sauce
1 1/2 tablespoons salt
1 tablespoon ground pepper
20 cloves (1 1/2 cups) roasted garlic
2 bunches fresh cilantro
2 jalapenos, stems removed and cut into fours
Juice of 2 limes

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