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Smoked marinara

post #1 of 6
Thread Starter 
I quit weighing the garden tomatoes this year after 35lbs, but we pulled another 6 or 7lbs the other night before the rain started. We decided to applewood smoke the tomatoes to loosen up the skin before pressure canning more marinara. We had the extra pintof sauce that didn't fit in the 4 th jar for dinner. I can't wait to add this to my smoked lasagna this winter. :) grilling_smilie.gif puts us at 10quarts of marinara and 3 or 4 quarts of stewed tomatoes this season.




post #2 of 6

Man, that looks delicious!     I will have to give smoking the tomatoes a try.      How long and at what temperature did you smoke them?

post #3 of 6
Thread Starter 
Quote:
Originally Posted by whistech View Post
 

Man, that looks delicious!     I will have to give smoking the tomatoes a try.      How long and at what temperature did you smoke them?


It is some of the best marinara sauce I've ever had. I was shooting for a light smoke to keep it  from overpowering the sauce, and I wasn't trying to roast the tomatoes down, so I smoked them at a lower temp around 175 to 185 for 1.5 to 2 hours. One lump of charcoal to keep the wood going, with a circle of apple wood chunks around it.

 

Took a taste test, and decide to pull them around 2 hours. We pulled tomato skins off as we pulled them from the smoker since the tomatoes were really soft and the skins peeled off easily. We then stewed down the sauce and seasoned on the stove before my wife pressure canned them.

post #4 of 6

What a great idea! Points for giving me a new project next year!

 

Disco

post #5 of 6

That is an awesome idea!  

post #6 of 6

CF, Nice idea, I am always amazed at the great ideas of the folks on this forum. :points: 

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