Hi
Over the weekend I smoked a bunch of quick things (duck breasts, salmon, tomatoes, whole heads of garlic) and I need some help with doing something with the tomatoes. Here's what I did so far -
Halved the tomatoes, scooped out (and reserved) the pulp and seeds, smoked the tomatoes cut side down over lump charcoal with applewood for smoke. When I took them off, I slipped off and discarded the skins. They smell great, much less like rubber than the Muir Glen Fire Roasted tomatoes in a can do.
Using the reserved pulpy seeds, some water, and carrot and onion and garlic and celery trimmings, made some veggie stock.
I sauteed an onion, then added the tomatoes (chopped), the veggie stock, and most of a head of smoked (roasted, really) garlic. Simmered this a bit, and now it's in the fridge. I expect to puree it before serving.
Now what? It needs something, I am not sure if that something is Basil. I really like Corner Bakery's roasted tomato soup, though this will definitely turn out smokier.
Thanks,
Leek
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