Smoked marinara

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cookfarms

Newbie
Original poster
Sep 9, 2016
29
34
Kent, WA
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: puts us at 10quarts of marinara and 3 or 4 quarts of stewed tomatoes this season.


 
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whistech

Smoking Fanatic
SMF Premier Member
Feb 21, 2009
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Spring Texas
Man, that looks delicious!     I will have to give smoking the tomatoes a try.      How long and at what temperature did you smoke them?
 

cookfarms

Newbie
Original poster
Thread starter
Sep 9, 2016
29
34
Kent, WA
 
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.
 
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crazymoon

Smoking Guru
OTBS Member
SMF Premier Member
Aug 24, 2014
7,017
2,369
Great North Woods, NH
CF, Nice idea, I am always amazed at the great ideas of the folks on this forum. 
points.gif
 
 
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