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Garlic and Herb Smoked tomatoes


12 large vine ripe organic tomatoes
1 c. olive oil
¼ c. fresh oregano
1/8 c. sautéed garlic, reserve skins
1/8 c. sautéed shallots
¼ c. brown sugar
Salt and pepper
Fresh rosemary
Garlic skins


Core tomatoes and split an X down the center, about 1/3 way. Equally divide ingredients into each tomato. Wrap tomatoes in foil forming a chimney at top.
Smoke-cook at 225°F for 1 hour in smoker, or until very tender, over hickory wood, rosemary branches, and garlic skins and peels.
Present on a plate of tossed baby greens with a vinaigrette of your choice and a toasted baguette.
These tomatoes can also be pureed and thickened with a roux for an excellent tomato sauce.
Yield: 12 servings