Cold Smoked Tomatoes

11:30 am on 25 August 2014

These are simple and tasty in salads, quiches or sauces. Adding a little sugar helps stop them becoming too bitter from the smoke.

Ingredients

  • 20 vine-ripened tomatoes
  • olive oil for brushing
  • salt and pepper to taste
  • sugar to taste

Method

I like to use maple wood, fruit woods or a blend of manuka and fruit wood for tomatoes but use what you prefer. You will need enough wood or wood pellets for a 30-minute smoke.

Slice the tomatoes in half, brush with a little oil, and season with the salt, pepper and sugar.

Once the smoker is producing smoke, place the tomato halves on a stainless steel rack in a tray and put them in the smoker for 30 minutes, ensuring the chamber temperature stays under 30ºC the entire time.

Remove the tomatoes and allow them to cool. For storage, wrap in clingwrap and store in an airtight container in the fridge for up to 5 days.

Smoked tomatoes are best served at room temperature.

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