Smoked Tomatoes

Former Member

I found this recipe (thx to Tom for site link)that calls for smoked tomatoes.

The directions are for using a grill:
>>Soak the hickory chips in water 24 hrs in advance of grilling. Add the hickory chips to the grill 5 minutes prior to cooking the tomatoes.

Slice the tomatoes in half and place them on the grill. Grill them for 10 minutes at 250°F and remove them from the grill<<

Using my CS020 and dry wood, can anyone suggest a method/time/temp/wood amount that would achieve "approximate" smoke infusion result as the above grill method?

I guess my main concern is not oversmoking them.

Thanks! Mark

8/2/0911:53 AM

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Former Member

The difference there it's over direct heat.

Go for an oz or two of wood, set it at 250.

Check them at 30 min and see what you think, could be an hour even. Your preference will have to tell you how long.

8/2/097:05 PM

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dlsMember

I occasionally smoke tomatoes, along with onions, cucumber, garlic, and a variety of peppers, to make gazpacho. The tomatoes are pulled first, after being smoked at 250F for 1 hour. The remaining vegetables are smoked around an hour longer. I normally use 2-3 oz. of cherry.

8/3/096:03 AM

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Former Member

Thx - that helps me get started

8/3/0910:31 AM

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Former Member

I smoked the tomatoes tonight. For first timer I was leary about how it might turn out. Took your advise(s):

1 hr(checked at 40min) at 250 with 1+ oz of dry wood. Perfect smoke flavor/aroma! Thx for help.

The Smoked Tomato/Basil/Chipotle Marinara recipe (cut in half and modified) was intensely flavorful. The smoked tomatoes and chipotles are perfect together. Served with some sweet Italian sausage. Would be great with grilled shrimp. Better than expected.

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8/3/098:06 PM

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brewbekMember

Hey Redoak, Took a look at the link for your recipe and I gotta admit it sounds good, but I think I'ma gonna need a little help mincing the balsamic vinegar.

8/4/097:10 PM

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twoferMember

Mincing balsamic is easy, just cut across the grain. You may want to score the bottle before you pour it.

8/4/0910:24 PM

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Former Member

quote:
Originally posted by Brewbek:
Hey Redoak, Took a look at the link for your recipe and I gotta admit it sounds good, but I think I'ma gonna need a little help mincing the balsamic vinegar.

We used the preminced - it's expensive but worth it.

BTW if someone trys this let me know. I would be interested in comparing notes

8/5/097:23 AM

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