Recipe by Sharon123
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.
Top Review by Kittencal@recipezazz
Sharon, these tomatoes are awesome, my DH did your method on the charcoal BBQ, but we used a purchased mesquite wood chip smoker package, the ones that you punch holes into and then set them onto the hot coals, my Dh uses them for many salmon recipes, I doubled the amount of tomatoes, I plan on making these again soon, they are wonderful on pizza! thanks for sharing hon!...Kitten:)
- 12 medium tomatoes
- charcoal, briquettes
- smoking wood chips (alder, apple, grape vines, tea, or any type of hardwood)
Directions See How It's Made
- 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!