Smoked Tomatoes

Raven Higheagle

By
@ravenhigheagle

This is the same method as the smoked jalapenos. You can use these tomatoes in many different ways to add a smoky flavor to sauces and salad dressings.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes 2 Cups
Prep:
5 Min
Cook:
30 Min
Method:
Bake

Ingredients

2 c
hickory or mesquite chips
4 large
tomatoes
water

Step-By-Step

1Preheat oven to 450 degrees.
To smoke tomatoes, put 2 cups hickory or mesquite chips in the bottom of a 4-inch deep heavy roasting pan.
2Cover the chips with water and let sit for 5 minutes.
3Drain the water and cover the chips with foil.
4Core 4 large tomatoes and score the tops and bottoms with an X, using a sharp knife.
5Place tomatoes on the foil, cover tightly with additional foil, and put in the oven for 10 minutes. (The foil will puff up like you're making Jiffy Popcorn.)
6Turn the oven down to 250 degrees and cook for 30 minutes longer, until the tomatoes are slightly browned.
7Allow the tomatoes to cool before peeling.
8Refrigerate in an airtight container for up to 1 week. Makes 2 Cups.

About this Recipe