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