Seasonal Cooking with Rita Calvert~The Local Cook
Many are the ways to prepare and extend the bounty of summer or even preserve hothouse tomatoes during the winter months. I made these tomatoes for Chef Emeril on his Emeril Green Show and then also used this technique when showing our local cheeses along with Homestead Gardens’ tomatoes. Each time was quite a show stopper and the aroma is always incredible!
Our stovetop smokin’ method is excellent for tomatoes and well…just about perfect for many veggies, poultry or seafood. You can see in the photo above the simple wok set-up. The smoked tomatoes freeze beautifully combined with a shower of olive oil and lots of fresh garlic.
The tomatoes suck up the smoke like a sponge which means it doesn’t take long to add that rich essence. For using them in recipes, you may want to try a small amount first for a bit of smoked tomatoes goes a long way.
- Make sure to read to the end of the post as there is a real hot food topic to peruse.
Stovetop Smoked Tomatoes with Garlic and Olive Oil
Makes about 2 cups
If you are using the smaller cherry or grape tomatoes, simply split each one in half so the pulp can absorb the smoke.
- 1/4 cup white rice
- 1/4 cup green jasmine tea leaves (removed from the teabag)
- 2 tablespoons white natural sugar
- small green leaves and sprigs of “green” fruitwood or green herb clippings
- 4 cups fresh diced tomatoes(1-inch dice or cubes), drained in a colander & tossed with salt and pepper
- natural olive oil cooking spray
- heavy duty aluminum foil
- 2 cloves fresh garlic, minced
- extra virgin olive oil
- fresh rosemary, basil, lemon thyme or oregano (your choice)
In a small bowl, combine the rice, tea leaves and sugar.
Line the wok with a sheet of heavy foil (to fit inside wok) and spray with natural olive oil cooking spray. Place on high heat and add the smoking mixture, then the fruit wood leaves and sprigs; making sure not to pile too heavily as air circulation is necessary. Cover with a lid.
When wisps of smoke begin to rise, place the rack holding the tomatoes over the smoke source, cover, and cook about 12 minutes on medium high heat.
Remove the entire setup from the heat but keep covered an additional 5 minutes or longer to infuse with smokey flavor.
Now the tomatoes can be removed and added to about 1 cup of olive oil and fresh garlic. This tomato blend can used immediately or refrigerated for future use. If freezing, place in a heavy zipper bag.
- The-Truth-About-Food-with-Michael-Pollan…Did you see it? …The Oprah Show-January 21 was all about the sources of our food and making our individual educated choices!
Kellythekitchenkop blog has a pin-point summary of the show and like Kelly, I am jumping for joy.