Summer Campfire in a Jar
Delicately dehydrated (aka sun-dried) tomatoes are extremely popular as a vegetarian snack, appetizer, or a dish element for many reasons. First of all, they add a concentrated flavor of fully ripe tomato to the dishes. They are sweet and tangy, light in calories and with an intense aroma. Now, imagine adding some campfire-like tasting notes to sun-dried tomatoes! It takes 10 minutes using Camerons stovetop smoker. Keep smoked tomatoes refrigerated in a jar and serve them on grilled bread rubbed with garlic, or on top of pasta and rice dishes, or add them to your favorite sauces and salsas. Enjoy the summer!
Juliet Roma Grape Tomato
The best tomatoes for this recipe are meaty tomatoes. Juliet tomatoes (Livin’ Organics farm) are available at Pedernales farmers market every Sunday during the season. They are tasty as they are and they are even better when their flavors are concentrated!
“Slightly larger than the well-known Santa grape tomato, Juliet bears delicious, sweet fruit on indeterminate vines. Some gardeners refer to it as a mini Roma because of the shape. The wonderfully sweet fruit are crack resistant and remain in good condition on the vine longer than most cherry tomatoes. The fruit is as soft and juicy as cherry tomatoes, they hold up well in salads, even leftovers, and they have a longer shelf life so you can keep them on hand without picking every day. The vigorous vines set lots of fruit on long trusses and keep setting fruit throughout the summer. Quite heat tolerant. Vines are long and vigorous, so give the plant room to tumble over its cage. One of the longest-lasting tomatoes in the garden. Hybrid.” — bonnieplants.com
Smoked Tomatoes | Juliet Roma Grape Tomato
- 2 lb cherry tomatoes or grape tomatoes, Juliet
- 1.5 tbsp apple wood chips Cameron's
- 2 tsp turbinado
- 2 tsp kosher salt
- 0.25 tsp black pepper freshly ground
- 1 tbsp thyme dry
- 2 tbsp extra virgin olive oil
- Preheat oven 275F, convection mode. Line a large baking sheet with a silicone mat. Wash, dry, and half tomatoes. Arrange a single layer of them, cut side up. Season with salt, sugar, pepper, and thyme, and let dehydrate for about an hour.
- Prepare the smoker. Place 1.5 tbsp apple wood chips in the center of the bottom of the smoker. Using aluminum foil, wrap the drip tray and place it on top of the chips. Place the smoking rack inside the tray and arrange tomatoes on it, cut side up.
- Close the lid and place smoker over high heat making sure the burner is right under the pile of wood chips. Turn off the heat after 10 minutes since the moment your smoker was placed over the heat. Turn off the heat and keep the lid closed the next 15 minutes to let the smoke cool and set.
- Prepare glass jars with lids. Fill the jars with hot smoked tomatoes, close the lids, and let them cool to room temperature. Store for up to 3 days refrigerated. Bring to room temperature before serving.