Smoked tomatoes

Smoked tomatoes

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
as much as you need
Photographer
Patricia Niven

Ingredients

Quantity Ingredient
ripe roma (plum) tomatoes, white central cores cut out
caster (superfine) sugar, for sprinkling
salt flakes and freshly ground pepper
a good handful of woodchips suitable for smoking

Method

  1. To smoke the tomatoes, you’ll need a 2 litre pot, a bowl filled with icy cold water, a roasting tray large enough to hold your tomatoes (but small enough to still fit in your fridge), a wire rack that will fit inside your roasting tin, and a spare shelf in your fridge.

    Preheat the oven to 230ºC.

    Fill your pot with 1 litre water and bring to the boil over a high heat. Lower your tomatoes into the water, being careful of hot splashes, and leave for 10 seconds. Scoop out with a slotted spoon and submerge the tomatoes in the iced water to blanch them.

    Now peel the tomatoes, then rub each one with sugar, salt flakes and freshly ground black pepper. Place them on the wire rack.

    Heat the smoking chips in a wok or frying pan. When they start to smoke, tip them into your roasting tray, then sit the rack of tomatoes on top. Cover with foil, pierce five holes in the foil, then it’s into the oven for 5 minutes. Take out straight away.

    Place the roasting tray in the fridge, on a thick tea towel (dish towel) so your fridge shelves don’t melt. Leave until the tomatoes are cool. So now you have smoked tomatoes! They will keep in an airtight container in the fridge for about 7 days.
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