More than a few months ago, a lot of us thought it would be a good idea to grow a couple more tomato plants than we did last year. Flash-forward to August Now we have made as many tomato sandwiches as possible, tossed them into every salad and have given them away by the dozens, and now our friends and neighbors have even said “enough is enough!”As much as we are growing tired of fresh summer tomatoes, we refuse to let them go to waste. Here is only one of many solutions to change things up and use up a whole bunch of tomatoes in a good way.Smoking tomatoes isn’t common practice. However, the technique is simple and can be done while slow cooking something else to utilize your fire to its maximum potential.There are an abundance of uses for smoked tomatoes, so let you imagination run wild. Follow these easy-to-use instructions to get started and try the recipe below to get your creative juices flowing.Here is how to get your grill ready for the smoke:Prepare your grill for indirect heat grilling. Do this on a gas grill by lighting only one burner to low heat. Soak wood chips at least 30 minutes and make a smoke bomb by wrapping soaked chips in aluminum foil. Poke holes in the foil package, place over low flame and chips will slowly begin to smoke.For a charcoal grill, light a small fire on the side of the grill away from the vent; this will create a smoke flow. Either soak wood chips to make a smoke bomb or simply add one or two pieces of charcoal a little at a time after coals ash over. Keep the temperature around 225 to 250 degrees.Let the smoking begin
Smoked Tomato Chutney Makes about 2 Cups
Smoked Tomatoes: 5 Each Roma Tomatoes – cut tomato in half To Coat Olive oil To Taste Gagliardo’s Spice Mix - or kosher salt & black pepper 4 Cups Hickory Wood Chips (Soaked for at least 30 minutes)
Toss the tomatoes with olive oil and season to taste - be generous.Place tomatoes, cut side up, on top rack of the grill on the side opposite the fire. Cook tomatoes for one hour and then start adding the wood chips. Replace the wood chips as often as needed.The smoked tomatoes are ready when they have shrunken slightly and flattened a bit. However, they should still hold some of their shape. The tomatoes shouldn’t be completely dehydrated; they should still have some moisture in them. Make sure your grill is not too hot or the heat will take the moisture out of the tomatoes too quick. The smoking process should take about two hours; gently peel skin off tomatoes after smoking.
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Smoked Tomato Chutney: 1 Recipe Smoked Tomatoes - see recipe above 1 Thick Slice Grilled Onions - oiled, seasoned, grilled until soft and charred 1 Tablespoon Balsamic Vinegar 2 Tablespoons Extra Virgin Olive Oil 1 Clove Fresh Garlic-fine diced 6 Leaves Fresh Basil-chopped 1/4 teaspoon Kosher Salt To Taste Black Pepper
Let the smoked tomatoes and grilled onions cool to room temperature, then place on a cutting board and chop separately. Chop the onions into a fine dice and the tomatoes into a rough chop and place both in a mixing bowl. Add the balsamic vinegar, olive oil, garlic, basil, salt, pepper and stir to combine and leave at room temperature until ready to use, or store in a covered container to room temperature.