Have you ever tasted something that you just had to recreate? That happened to me back in July when we went to visit my family for my niece and my father’s birthdays. That Sunday morning, when I combined smoked gouda, eggs and herbs to make gougeres, my parents pulled out some tomatoes that had been dropped off by a neighbor. They.were.fantastic. I later found out that they were actually smoked tomatoes.
After having those tasty treats…I absolutely HAD to make them for T’s birthday. So, on a wing and a prayer, I used our grill for the first time and smoked some tomatoes! …And it was super easy!
Sea Salt (I used pink sea salt)
Wood chips (I used hickory, but the original tomatoes were smoked with applewood…both were tasty!)
1. Soak your wood chips in water for at least a half hour before smoking.
2. While the wood chips are soaking, cut your plum tomatoes in half and cut out the stem. I didn’t brush any oil on my tomatoes, but I would recommend doing it to prevent the tops from drying out. Sprinkle with sea salt to taste.
3. Heat up your grill. We have a gas grill, so I turned on one burner and set it to low. Once your grill is heated drain the wood chips, put them in a smoking box and put the box on the hot grate. If you have a charcoal grill, check out tips on smoking here.
4. For the best results, put the tomatoes on the upper rack of your grill, but not directly over top of the hot grate. You basically want to get the tomatoes warm, but not too hot.
5. Next, close your grill and let the tomatoes smoke! I checked mine after 30 minutes and then every 15 minutes thereafter.
All in all, it took me about 2.5 to 3 hours for all my tomatoes to soften, but I had TONS of tomatoes, some of which started nowhere near the heat source. It took quite a bit of rotating to get everything cooked.
These are seriously some incredible tomatoes…and I hope you try them soon. I’ve even got a recipe coming up that uses the leftover tomatoes in a completely different way!