Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I just made a sammich with the Turkey I smoked the other night, these tomatoes and some Smoked Gouda cheese between 2 nice slices of toasted Sourdough bread! Talk about a foodgasm! Thanks Jimmy!
1tsp or even more...
Halves for Roma's and Thick Sliced other types.....I think a combined recipe might be interesting Too....Sweet, Tangy, Garlic, Herbs, YUM!...JJ
I would use anything except the heavier ones such as; oak, mesquite, hickory. Pecan is a good middle ground and goes good with just about everything; one of my personal favorites.
I'm doing a batch tonight (although in the oven) and honestly you can cook them longer if you want, almost until the edges are blackened and the tomatoes are shriveled up into little flat discs. The flavor is hard to describe but I promise you they won't last long on your plate.
Is there some way to preserve these or are they already preserved this way. Would like to do a big batch this way. Then use them in the future. Perhaps freeze in vacuum sealed bag?