Smoked tomatoes
Instructions:
- Prepare an outdoor grill with a lid, a stove-top smoker, or an outdoor smoker for smoking according to the manufacturer’s instructions. Lighter-flavored wood chips, such as oak, alder, and apple, are good choices. Arrange the tomatoes in a single layer on the grate or in a disposable aluminum roasting pan. Smoke the tomatoes until they are browned and soft and their skins are starting to shrivel, 1 to 3 hours, depending on the type of smoker. Do not let the heat source get so hot that the tomatoes char on the bottom or become crispy. Adjust the heat source and vents and replenish the chips as needed to maintain the smoke.
- Set the tomatoes aside until cool enough to handle. Peel off and discard the skins. Working over a medium bowl to catch the juice, core the tomatoes and cut them in half lengthwise. Scoop out the seeds with your fingers and drop the tomatoes into the bowl. If there is a lot of pulp clinging to the seeds, drain them in a fine sieve set over a small bowl and add the collected juice to the tomatoes. You can store the smoked tomatoes covered and refrigerated for up to 3 days or frozen in airtight containers for up to 6 months.