Smoked Roma tomatoes?

[athabaskar]

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.

 

[artisanbeard]

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!

 

[morjikar]

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.

 

[clovermill]

3 hours @ 200-215F for large tomatoes.
For romas, 2 hours or until skin cracks all over.
Smoke them whole.
I chill them afterwards over night, then slice and serve with basil and whole milk mozzarella -or- a goat cheese mornay (if you feel up to making a mornay).
Good any time of ear if you ask me.

 

[maineladychef]

How about making ravioli, stuffing them with sweet corn and marscapone, pairing it with smoked Roma tomatoes and some crisped crumbled prosciutto? :)

 

[maineladychef]

They are WONDERFUL for soups & sauces! For those...Complete drying is not advisable. Also, top grilled pizza with dried or soft smoked

Enjoy!

 

[mosparky]

This has been putting an itch in the back of my mind for months now. I finally tried some smoked Romas. DAAAANG, we're doing this again.
The story : I saw an internet recipe for what some call Crack Chicken. Had to.
Always looking for that little something different to put it over the top, I decided "how about serving this on a smoked tomato boat" ? Good call !
The recipe I followed ended up a bit dry and tasteless. I'm sure the problem was too much chicken or not enough cream cheese. Didn't help that I scortched the bacon pretty bad, but that really didn't hurt it much either.
I digress, I got 3 romas, split and cored, makes 6 boats. 2 were lightly salted and placed back in fridge as a base line for taste comparison. I didn't want to even partially cook the Romas, so I set the MES to 80 deg. to ensure a good draft. ( it's 23 outside right now) and lit about 3/4 row of hickory pellets in the AMNPS. Once that was going good, it was into the mailbox, Romas in the MES and wait. After an hour and a half, I couldn't take it anymore. I pulled the Romas. They were the same color as they were going in , so I thought" this isn't a good sign". Man was I wrong ! I ate one straight up just to see. Yes Sir, This is a keeper. At this point I have had 3 Crack chicken sandwiches on buns and one on a plain Roma boat. Now the real test. Crack Chicken on a Smoked Roma boat. YES !!! It was over the top good. I can only imagine what it would be like had the chicken turned out right. I'll have to work on that.
Now I am considering ABT fillings in Smoked Roma Boats.
I never was a fan of Roma tomatoes before this, I generally find them on the bland side, but they do have the perfect size, shape and anatomy for dishes like this. Now I am a big fan of them.

 

[forktender]

Smoked tomato pie is awesome.
We smoke just about every veg that we eat in our house throughout the summer.