Simply Smoked Tomatoes
Slow-roasted tomatoes given a quick kiss of cold smoke from a smoking gun for a sweet, jammy, subtly smoky flavour perfect for salads, sauces and boards.
🍳 Cook: 90 min
Ingredients
| 500 g | tomatoes (any type, not too large) |
| — | salt |
| — | olive oil |
Instructions
- Pre-heat the oven to 165°C (325°F). Line a baking tray with baking paper.
- Cut the tomatoes in half and place them on the lined tray. Sprinkle with salt and drizzle with olive oil.
- Bake until they are completely soft and the skins start to wrinkle around the cut edges, about 1–2 hours depending on size.
- Remove from the oven and allow to cool on the tray.
- Place the cooled tomatoes (still on the tray) into a large zip-lock bag. If you don't have a bag large enough, arrange the tomatoes in a single layer in a smaller glass or metal container.
- Insert the rubber hose of the smoking gun into the top of the bag and zip it closed to secure the hose end inside.
- Fill the bag with as much smoke as it will take (do this in an open area, as some smoke will escape). Once full, quickly remove the hose and seal the bag completely.
- Leave the tomatoes to absorb the smoke for around 10 minutes. Once the smoke clears and you can clearly see the tomatoes again, remove them.
- Smoked tomatoes keep up to a week in the fridge in an air-tight container. Use in salads, wraps and sandwiches, burgers, tomato sauce, tarts, on a charcuterie board, in pasta sauce, soup or on pizza.