SMOKED TOMATO SALSA
This recipe uses the Cameron Stovetop Smoker. I have no idea how it will turn out using another device. Proportions are approximate. Please adapt them to your love of chiles and fondness of garlic and cilantro. This would work well with any fresh pepper or chile.
Provided by gourmetmomma
Categories Peppers
Time 1h
Yield 3 cups
Number Of Ingredients 10
Steps:
- Make an aluminum foil "basket" to hold the food and fit in your smoker. You should have clearance on all four sides and the top.
- Place the tomatoes, garlic, jalepenos, and onion into the foil basket. If you like hotter salsa, leave the seeds in the jalepenos. Otherwise, take them out.
- Load your smoker with 2 to 4 tablespoons of wood chips. I use apple, but that's me.
- Assemble your smoker according to factory directions. The foil basket goes on top of the wire rack.
- Start the smoker on high, close up and turn to medium low. Same as always for the Cameron smoker.
- Cook for about 45 minutes. The tomatoes should soften, but not be mushy. It takes somewhere between 30 and 45 minutes to do this.
- Turn the smoker off and leave it closed. Allow to cool for at least 15 minutes.
- Pour the liquid that accumulated in the foil basket into a small work bowl. Reserve for later. (Don't throw it out, the flavor is too good to toss.).
- Remove the garlic. If you didn't peel it, squeeze the garlic paste out of the peel. Mash.
- Reserve 1 tomato, all the chiles, and 1/4 cup onion. The chile flavor has infused into the tomatoes, so proceed with caution.
- Process the garlic, most of tomatoes and SOME of the onion until it reaches the desired texture (use food processor, batches in the blender, or immersion blender depending on what you have). If the mixture seems stiff, use some of the reserved cooking liquid to thin it down.
- TASTE. Add the smoked chiles in small batches to reach the desired heat level.
- TASTE. Add cilantro, lime juice and salt to taste. This is personal, and it will vary from batch to batch depending on how ripe the veggies were.
- Take the reserved vegetables and chop them finely. Add them to the processed salsa. This gives you 2 textures. If you want only one, then blend away.
- Add additional fresh chopped jalepeno and chopped green onions to taste. Or, leave them out.
- If the salsa turned out too hot, add about 1/2 tsp sugar. This will make it less hot tasting.
- Serve hot or cold with crispy tortilla chips and a cooling beverage.
Nutrition Facts : Calories 57.8, Fat 0.5, SaturatedFat 0.1, Sodium 302, Carbohydrate 12.8, Fiber 2.9, Sugar 5.9, Protein 2.5
SMOKED TOMATOES
A few years ago, I bought a jar of smoked tomatoes at a market in Queensland. They were expensive, but wonderful. I remember using them sparingly and constantly smelling my fingers afterwards until the delicious smoky aroma had gone. Russ just bought me a smoker so I'm keen to try this recipe I found on the net. According to the blurb, these smoky tomatoes give a depth of flavor to all kinds of vinaigrettes, sauces, salsas and soups.
Provided by JustJanS
Categories Vegetable
Time 35m
Yield 12 tomatoes
Number Of Ingredients 3
Steps:
- Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
- Prepare a stovetop smoker according to the manufacturer's instructions.
- Smoke the tomatoes for 20 to 30 minutes.
- They will keep, covered, in the refrigerator for up to 5 days.
SMOKED TOMATO PASTA SAUCE
This is for a Cameron Stovetop Smoker. I have no idea how well it would adapt to a different type of cooking device. The resulting sauce is smokey and complex, not really Italian, but definately "wow."
Provided by gourmetmomma
Categories Sauces
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Make an aluminum foil "basket" that fits on the top of your smoker rack and allows clearance between the top of the basket and the lid and sides of the smoker.
- Place the tomatoes, whole garlic cloves, and 1/2 cup fresh basil in the basket. Drizzle with olive oil.
- Place 2 to 4 Tablespoons of wood chips in the bottom of your smoker. (I use Apple for this). Assemble smoker according to manufacture's directions.
- Place smoker on burner on high.
- Cover when wisps of smoke begin to rise, and cook 45 to 60 minutes on medium low.
- Remove from heat, keep covered an additional 10 minutes.
- Uncover. Remove the basil and throw it out. (It is bitter and has given all it's flavor out).
- Remove the garlic pods. If you didn't peel them, squeeze the soft garlic out of the peel. Put the garlic into a medium bowl and mash it with a fork.
- Carefully tilt the aluminum basket into the small bowl and pour the liquid into the bowl (about 1/2 cup of tomato juices).
- Chop the tomatoes and add them to the bowl. Add the remaining 1/2 cup fresh basil, the caramelized onions and salt. Taste and add additional salt if needed. (We used a pinch of smoked salt and it was amazing).
- If you prefer a smoother sauce, puree some or all with your blender or food processor.
- Serve over cooked pasta with some grated fresh parmesan.
Nutrition Facts : Calories 206.2, Fat 14.3, SaturatedFat 2, Sodium 599, Carbohydrate 19, Fiber 4.9, Sugar 9, Protein 4
SMOKED TOMATOES
Smoking tomatoes gives thema rich quality that makes both sauces and soups taste terrific! It is an easy process that can be done up to 5 days ahead of when you want to use the tomatoes-store in a covered plastic container in the refrigerator. Use large, vine ripened tomatoes for best results. This is from Cooking with Caprial cookbook.
Provided by Sharon123
Categories Vegetable
Time 1h15m
Yield 12 smoked tomatoes
Number Of Ingredients 3
Steps:
- Prepare the coals by piling briquettes on one side of the barbecue and lighting them. Let them burn until they are gray in color. Meanwhile, core and slice about 12 tomatoes in half horizontally, then seed in a bowl of water. Remove the grill from the barbecue and spray with an oil spray. Place smoking chips on the coals, and put grill back on barbeque.
- Place tomatoes flat side down on the opposite side of the grill from the coals. Cover the barbecue, and let smoke for 1 to 2 hours, adding more chips if the smoke dies down. Tomatoes should be nicely browned and have a lightly smoky smell. Enjoy!
Nutrition Facts : Calories 22.1, Fat 0.2, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 4.8, Fiber 1.5, Sugar 3.2, Protein 1.1
SMOKED TOMATO SALSA
Steps:
- For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours.
- For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky.
PASTA WITH SMOKED WHITEFISH, TOMATOES AND GARLIC
Steps:
- Heat oil in heavy large skillet over medium heat. Add shallots and garlic. Sauté until shallots begin to soften, about 2 minutes. Reduce heat to medium-low. Add tomatoes, 1/2 cup parsley and crushed red pepper and stir until tomatoes are just tender, about 8 minutes. Add whitefish and cook until heated through, about 3 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot.
- Toss fish mixture with pasta. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with 2 tablespoons parsley.
SMOKED TOMATOES
Make and share this Smoked Tomatoes recipe from Food.com.
Provided by Da Huz
Categories Vegetable
Time 2h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 2
Steps:
- Cut the stem end off the tomatoes, then slice each into quarters.
- Smoke at about 225 degrees for 2 hours.
- Use on pizza, in pasta, or wherever you want!
Nutrition Facts : Calories 22.1, Fat 0.2, Sodium 6.2, Carbohydrate 4.8, Fiber 1.5, Sugar 3.2, Protein 1.1
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- Scatter wood chips in a medium cast-iron skillet and heat over high until chips begin to smoke, about 5 minutes. Cut a 24" sheet of heavy-duty foil and fold in half to make a large square. Fold in half twice more to make a small, thick square. Carefully place over chips and set 5 tomato halves, cut sides up, on top; remove skillet from heat. Cover with foil and top with another medium skillet. Let tomatoes sit until barely softened and smoky, 5–8 minutes. Transfer tomatoes to a plate and let cool slightly.
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- For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above pan. Sprinkle wood chips over coals. Place tomatoes, cut sides down, on grill rack over drip pan. Cover; grill for 30 minutes. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking and place wood chips in a pierced foil packet over the lit burner. Grill as above.) Remove tomatoes from grill. Cool slightly; remove cores.
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