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.


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Rating:

Comments:

Serves:

Makes 2 Cups

Prep:

5 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 c
hickory or mesquite chips
4 large
tomatoes
water

Directions Step-By-Step

1
Preheat 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.
2
Cover the chips with water and let sit for 5 minutes.
3
Drain the water and cover the chips with foil.
4
Core 4 large tomatoes and score the tops and bottoms with an X, using a sharp knife.
5
Place 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.)
6
Turn the oven down to 250 degrees and cook for 30 minutes longer, until the tomatoes are slightly browned.
7
Allow the tomatoes to cool before peeling.
8
Refrigerate in an airtight container for up to 1 week. Makes 2 Cups.

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