smoked tomatoes and onions

[roknrandy]

Need some help, I want to smoke some tomatoes and onions this weekend but I can't find any info. posted anywhere and the recipes area is still down. I think they should go at a lower temp (around 200) for an hour or so But I'm not real sure. Thanks for any help.

[BBQchef33]

Heres a great side dish i do in the summer when tomatoes come off the vine. Slice the top off the tomato at a downward circular angle. (make a pocket... does that make sense?) Stuff the top of the tomato with.. whatever u want.. I just use breadcrumbs and fresh herbs. Prepare a mix of shreaded chedder and munster and mozerella with some romano mixed in. Add some breadcrumb to the bottom of a chafing dish or pie tin and put a good layer of cheese on the breadcrumbs. Place the tomatoes on top and cover them with more of the shreaded cheese. Add some oregano and fresh basil to the top.

smoke them until the tomatos are soft and the cheese melts. Temperature isnt important, do it at whatever temp your cooking the meat at. if your running high temps, add the cheese after the tomatoes have been in for a little and have started cooking. Otherwise, you have melted cheese and uncooked tomatos.

I use big fat beefsteaks cut in half and scoop a little from the center before stuffing.

Scoop them out of the pan with the cheese and breadcrumbs from the bottom of the pan. Damn thats good stuff.

forgot all about this.. its a summer dish fro us.. i use the tomatos as i pull them from the garden.

[BrooklynQ]

I smoke them at around 200 for about 2.5 to 3 hours. Put them on a pan - sprinkle with a good olive oil and a little garlic. The tomatoes will reduce in size by about 1/4 to 1/3. You can eat them like that or chop them up for salsa or boil them down to make sauce or paste.

[The_Kapn]

I smoke them at around 200 for about 2.5 to 3 hours. Put them on a pan - sprinkle with a good olive oil and a little garlic. The tomatoes will reduce in size by about 1/4 to 1/3. You can eat them like that or chop them up for salsa or boil them down to make sauce or paste.
I'm with BQ here.
The time can run from an hour to however long you want, within reason.
The longer--the smokier.
I have the best luck with Roma tomatoes sliced in half. Solves the "drop thru the grate problem if" you do not have a perforated tray to put slices on. Then, I just chunk them up to put on burgers, salads, or whatever.
You can even take plain old cooking onions (strong) and they will mellow out and get sweet in the smoke. I just cut them in half to smoke.
Fun to play with and good eats.
TIM

[Trout_man22]

Mother Earth News had a bit on this a few months ago a farm in Texas has too many tomatoes with black spots so the cut them in half and smoked them overnight using pinoak until they were dry. They did not give the temp. but they also did hot peppers att he same time so, what ever temp Mark does his peppers at.....

I guess this is more of a end of the season thing.

[roknrandy]

The onions came out good. I cut them into 8 wedges (still attached at the bottom) and added a beef cube, a couple of drops of balsamic vinegar and some butter and foiled them for an hour at 250. They were great. I’m going to do some Tomatoes in a few minutes.

[Ron_L]

The onions came out good. I cut them into 8 wedges (still attached at the bottom) and added a beef cube, a couple of drops of balsamic vinegar and some butter and foiled them for an hour at 250. They were great. I’m going to do some Tomatoes in a few minutes.

My buddy does onions like that, except he throws in some garlic... They are great! Gotta take some Beano before eating too many of them, though... :oops:

[The_Kapn]

The onions came out good. I cut them into 8 wedges (still attached at the bottom) and added a beef cube, a couple of drops of balsamic vinegar and some butter and foiled them for an hour at 250. They were great. I’m going to do some Tomatoes in a few minutes.
Were they foiled the whole time?
If so, did they take on smoke flavor? That is what makes them so yummy in the smoker.
TIM

[roknrandy]

Tim,
They were foiled the entire time (slightly open) and they did get a little smoke flavor. I never got to do the tomatoes but I did get some corn on the grill.

[Brauma]

Daaam that looks tasty! I just ate a NY Strip with potato and salad a little while ago for mother's day, and I'm not hungry, but for some strange reason that pic made me hungry again.

I'm diggin the idea of smoking garlic. I raise garlic and I will definately try smoking some this summer when the crop comes in.

[BrooklynQ]

smoked garlic is excellent! Sweet - almost creamy as you push it out of it's jackets. You'll really enjoy it.

[Brauma]

When the time comes I may start up a thread for smoking garlic. I have 400 elephant garlic plants in the ground and I sell some raw, grind some into powder to sell (A huge hit but a lot of work on my part) and then we keep the rest for medicinal purposes.

This is my 5th year raising garlic and I can see that I may not raise any more than 500 plants. It's a little much for one person. But when my son gets a little older and can help out his old man I might expand the venture.

[Trout_man22]

Mark,

We'll have to get together real soon. I raise garlic also I had up to 1/2 arce. Planted one day I would love to smoke them, for now it all I can do just to keep family and friends with garlic.

[Brauma]

Trout man, call me anytime to talk garlic. I have been attending the Va Garlic fest for 10 years and my wife & I love the stinky stuff. We put it in anything: pop corn, eggs, you name it. I mainly raise elephant although I have tried a few other varieties. I have 75 Spanish Roja in the ground this year.

Phil, I'll need to work myself up to your recipe of stuffed tomatoes. At first your recipe sounded delicious. But after I thought about it, I don't know how well a hot tomato all wrinkled up would be. I guess I shouldn't knock it before I try it. (And I'll try most anything)

I like my tomatoes the best right off the vine, dirt and all, knock the stick bugs off and carve a thick slice right onto a slice of white bread. Smear just a thin swipe of Duke's mayo and salt and pepper to taste and... I'm sorry guys, I got myself all worked up. Home grown tomatoes is almost better than sex.

[BBQchef33]

Phil, I'll need to work myself up to your recipe of stuffed tomatoes. At first your recipe sounded delicious. But after I thought about it, I don't know how well a hot tomato all wrinkled up would be. I guess I shouldn't knock it before I try it. (And I'll try most anything)

I like my tomatoes the best right off the vine, dirt and all, knock the stick bugs off and carve a thick slice right onto a slice of white bread. Smear just a thin swipe of Duke's mayo and salt and pepper to taste and... I'm sorry guys, I got myself all worked up. Home grown tomatoes is almost better than sex.

Nothing better than a tomato sammich on potato bread with a slice of basil and a wad of mayo. I can live on those in the summer. 8)

As far as the stuffed tomatos....

Take them off before they get to soft and wrinkle up. Havent you ever had stewed tomatoes?? These are soft, but are not that soft that they fall apart. Should be firm enough to hold up to a fork and slicing into bite size chunks. You can tell if they are cooked by just pushing aprobe into them. should slideright in like butter. Use plums or large beefsteaks and they hold up well, no wrinkling. Overcook them and they just get a little softer. Spoon the bottom with the cheese and breadcrumbs and tomto juices that ran out back onto the top of the tomato.... GOOD STUFF!!!