Smoked Tomatoes Basil
Ripe beef tomatoes are prepared with fresh basil, olive oil and sea salt and cold smoked over cherry wood to develop a deep, smoky flavor. The gentle smoking concentrates the natural sweetness of the tomatoes and gives them an incomparable depth. They are perfect for sauces, soups, on pizza or as antipasto.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesWash beef tomatoes, halve crosswise and lightly scoop out the watery seeds. Combine olive oil, chopped basil, sliced garlic, salt, pepper and sugar. Distribute the mixture evenly on the cut surfaces of the tomatoes.
Preheating the smoker
20 minutesPreheat smoker to 100-110 °C. Insert cherry and alder wood chips. Pay attention to a mild, fruity smoke note that emphasizes the basil aroma of the tomatoes without overpowering it.
Smoking
2-3 hoursPlace tomatoes cut-side up on the wire rack in the smoker. Smoke at 100-110 °C until the tomatoes reach a core temperature of 70-75 °C and are slightly collapsed but still holding their shape. The edges should be lightly caramelized.
Cooling and Storing
20 minutesAllow smoked tomatoes to cool slightly on a rack. Garnish with fresh basil leaves and serve immediately or preserve in sterilized jars with olive oil and store in the refrigerator.
Pro Tip
For a more intense flavor concentration, the tomatoes can be dried in the oven at low temperature (80 °C) for an additional 1-2 hours after smoking. Smoked tomatoes can be excellently preserved in olive oil in the refrigerator for several weeks.
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