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Smoked Roma tomatoes?

post #1 of 23
Thread Starter 
My cousin works for a food distributor and just dropped off a flat of roma tomatoes for me to smoke up. Anyone ever smoke maters? I figure I could quarter them, take out the innards and smoke them until just about dry or do I dry them out altogether?
post #2 of 23
I found this link for ya at Webber
post #3 of 23
Now thats yet another reason I love this place. Show me another smoking website where someone would even think about smoking tomatoes. Great idea. But what are you gonna do with dried smoked tomatoes?? How about stuff a pork loin with some of them.PDT_Armataz_01_05.gif
post #4 of 23
I'm thinking low and slow like cheese.icon_smile.gif
post #5 of 23
I cold smoked some once. I smoked them till the skins stated to break. Used them to make barbuq sauce. They take on alot of flavor.
post #6 of 23
You can go right down the center of each one with a corer, like an apple corer. Once the centers are out the seeds and juice comes out leaving just the meat. Quarter that and then smoke them gently. You can use them for anything from salads to tomato sauce. Don't worry about losing the juice, as roma juice is not all that great anyway. It is a meaty tomato. If you need more liquid in a recipe add canned tomato sauce.

I wouldn't core any other variety tomato, but commercial roma is a different breed altogether. Try some. I think you'll be happy with it.
post #7 of 23
How about coring them out and stuffing them with cheese and some peppers? Even leaving the seeds and slicing halfway through and stuffing that sounds good.
post #8 of 23
If you want some great tomato soup, make it with a few smoke tomato's. Very very good.
post #9 of 23
smoked caprese salad.........you betcha!!
post #10 of 23
What temperature, how long, and what wood?
post #11 of 23
I just did some last week......did them like a chili. Cold smoked for a 3 hours or so whole, then cut & seeded and used as normal.
post #12 of 23

made something like this this past summer at the camper looks kinda sick but tasty I smoked the tomatoes for around 2-3 hours at 200 also smoked the onion and garlic
post #13 of 23
I cold smoked some a while back for some salsa. Good stuff.
post #14 of 23
Apparently smoked tomatos are more prevelent than I realized. Google it and you will get lots of stuff - especially dressings. Lagasse and Flay on FN have about a dozen reciepes using smoked tomatoes in everything from vinagrete, creamy dressings, salsas, and soups.

Gonn try this today.
post #15 of 23
I tried some last night. Intersting. Cut a few Romas in half and tossed with EVOO, S&P. Put them cut side up (wanted to keep the juices) on a veggie tray and onto the grill. Forget about them an had them on about 1 1/2 hours over Hickory at 225-250.

Results: very nice smokey flavor, but a bit too much. Covered up the tomoato. They were pretty well cooked through. Next smoke I will pull some at 30 min to test. Probably enough.

post #16 of 23
Thread Starter 
Is it possible to preserve them in any way? I guess I would have to put them in a jar with EVOO or something. It is quite a bit so I have room to play with some ideas. A full case of them. I will have to experiment this weekend with your ideas.
post #17 of 23
Don't see why you could not water bath can them. We canned lots of tomatos both raw and cooked in salsa's, etc.
post #18 of 23
I'm thinking that if you drop them into boiling water (blanch)for 15-20 seconds, then into cold water you could then peel them quickly and easily. Then into the smoker should give them a great flavor fairly quickly. Then use them in just about anything.
post #19 of 23
for sure, I smoke tomatoes alot with some jalapenos, habaneros, onions, corn, etc. I cut the tomatoes in half smoke them skin side down. Then toss the whole mix of smoked peppers, tomatoes, etc. in a food processor with some cilantro, and pulse. makes a nice smoked salsa.
post #20 of 23
Thread Starter 
Can I clean out the seeds and membrane and smoke the outer tomato then freeze them?
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