Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Smoked Tomatoes
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- Level: Intermediate
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 30
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 360 mg
- Level: Intermediate
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 30
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 360 mg
Ingredients
Directions
Special equipment:
2 cups hickory, cherrywood or applewood chips 2 9-inch-round disposable aluminum pie pans- Soak the wood chips in water 1 hour, then prepare your grill for smoking.
- Season the tomatoes with salt and pepper. Divide the herbs between the disposable pie pans, then add the tomatoes, cut-side down.
- Once the grill reaches 250 degrees F, place the pans with the tomatoes on the cooler side of the grill. Close the grill and let smoke until the tomatoes are tender, 30 to 40 minutes. If using a gas grill, turn off the flame and let the tomatoes sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.
Cook’s Note
3 More Vegetables to Try Corn: 4 ears, husked and halved Red bell peppers: 2 large, quartered and seeded Shiitake mushrooms: 8 ounces, stemmed
