or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Veggies › Smoked Roma tomatoes?
New Posts  All Forums:Forum Nav:

Smoked Roma tomatoes? - Page 2

post #21 of 23
I usually put them on when I'm smoking a brisket. Low and slow at about 225. The tomatoes will only take about 45 minutes to an hour to pick up the smoke. Typically you'll be using them in another recipe so you don't want to cook them too much. You'll need to find the hot spots on your smoker and adjust accordingly. Have fun with it!

Edited: for wood you might want to stay with something milder. Pecan is good, but hickory or mesquite might be too harsh. Oak is mild enough.
post #22 of 23

I've smoked some nice San Marzano tomatoes several times. I prefer to do them at around 275 for a little bit to start concentrating the tomato flavor and taking on some smoke...then I finish them by sun-drying them. I'm sure you could dry them mostly on the smoker, but I haven't figured out the "magic formula" of temp/time/ and wood to do that. I didn't want them to get too smokey, so the sun did the rest of the work for me. I've kept them in some olive oil with fresh herbs and garlic, and the oil takes on a great flavor also!

post #23 of 23

I just smoked a batch for Smoky Tomato Ketchup. Here's how I did it:  Cut Roma in half, remove seeds.  Oven roast at a low temp. for several hours.  Remove, put in smoker at 180 degrees - I left mine in for 2 hours and they turned out great.  Also threw in some home grown poblano chiles which I plan to freeze in some smoky tomato sauce.  Hope this helps.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Veggies
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Veggies › Smoked Roma tomatoes?