Smoked Tomatoes for Salsa
Beefsteak tomatoes are halved and hot-smoked until they develop a deep smoky flavor and are slightly concentrated but largely retain their juicy texture. These smoked tomatoes form the aromatic base for an unmatched smoky salsa or tomato sauce. Smoking significantly enhances the natural sweetness and umami note of the tomatoes.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Wash the tomatoes and halve lengthwise. Cut out the stem attachment in a wedge shape. Place the tomato halves cut-side up on a wire rack. Drizzle with olive oil, season with sea salt and freshly ground pepper. Finely chop the garlic and distribute over the cut surfaces.
Smoking
2-3 hrs.Preheat the smoker to 100-120 °C and add cherry and apple wood chips. Place the prepared tomato halves in the smoker. Smoke the tomatoes until the edges are lightly caramelized, the skin begins to loosen, and an intense smoky aroma has developed. The tomatoes should still hold their shape.
Further Processing
20 min.Remove the smoked tomatoes from the smoker and let cool slightly. Peel the skins or leave them on, depending on use. For salsa, roughly chop the tomatoes. For sauces they can be pureed directly. Use immediately or preserve in sterilized jars.
Pro Tip
Meaty tomatoes like Roma or San Marzano work best as they have less water content. Place cut-side up so flavors concentrate and liquid evaporates slowly. For maximum smoky flavor, do not remove the tomatoes too early – slight browning of the edges is desirable.
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