I love the smell of smoking chips I swear I would turn on the grill and smoke some chips, sit on the deck and take it in. When smoking I imagine the neighborhood up wind of me being instantly jealous as they exit their houses taking in the sweat smell of hickory or mesquite chips drifting past their nose. Smoking is a relaxing hobby it means that the mood has shifted to low and slow sit back enjoy a beer and good company, occasionally getting up to adjust a vent or add more coals and chips. Hours of kicking back and waiting.
The other day we made of first trip the Kelly’s for some native corn and they had Roma tomatoes by the box. Instantly to the tune of what do you do with a drunken sailor, my mind started singing and thinking. SO an hour later I had my first batch of roasted tomato basil soup on the stove, a batch of cucumber, tomato basil salad in the fridge and some fire roasted smoked tomatoes on the grill, which led to salsa and jar of smoke tomatoes.
- 3 lbs. Roma tomatoes slice in half length wise.
- ¼ Olive Oil
- Finely chopped fresh rosemary, oregano and basil, salt and pepper
- Soaked wood chips
Place the halved tomatoes in large bowl add the oil and herbs, salt and pepper, mix to coat. Place cut on aluminum foil covered BBQ tray
Place wood chips in smoking tray, supposable aluminum tray, or make tinfoil pouch
Put chips in BBQ and heat to high about 15 minutes the chips should be smoking
Place tray of tomatoes and grill about 35-45 minutes until you think are done.
Combine chipped smoked tomato, 1 scullion, some chopped red bell pepper, pinch of hot red pepper flakes and some oil let flavors come together. You can add whatever you want to this basically what’s in the fridge.
Gluten free Smoked tomatoes, broccoli, spinach and goat cheese pizza.
Chop some tomatoes and spread on UDI’s gluten free pizza crust, place broccoli and spinach and top with globs of goat cheese. Heat at 350 for 8-10 minutes.