I have a bumper crop of tomatoes and we've already made gallons of sauce but the tomatoes keep on coming! What to do with all of them?
Roasted tomatoes to the rescue!
But not just any roasted tomatoes....
Slow-smoked roasted tomatoes!
I cut the big ones up into equal-sized chunks, sprinkled in some whole cherry tomatoes, then drizzled the whole pan with EVOO and balsamic vinegar, then a dusting of SPG, and then another dusting of Italian seasoning.
I will be smoking at 225 degrees with a little hickory wood.
This will take about 3 hours. During the last 10 minutes, I'll scatter some chopped fresh basil over them, and let them cool.
You can eat them as a side, or use them as a soup base, mixed into pasta (I'm looking forward to mixing them with pesto on pasta), make smoked bruschetta, smoked salsa, even mixed in with scrambled eggs!
Anyway, CSB.
Roasted tomatoes to the rescue!
But not just any roasted tomatoes....
Slow-smoked roasted tomatoes!
I cut the big ones up into equal-sized chunks, sprinkled in some whole cherry tomatoes, then drizzled the whole pan with EVOO and balsamic vinegar, then a dusting of SPG, and then another dusting of Italian seasoning.
I will be smoking at 225 degrees with a little hickory wood.
This will take about 3 hours. During the last 10 minutes, I'll scatter some chopped fresh basil over them, and let them cool.
You can eat them as a side, or use them as a soup base, mixed into pasta (I'm looking forward to mixing them with pesto on pasta), make smoked bruschetta, smoked salsa, even mixed in with scrambled eggs!
Anyway, CSB.