smoked tomatoes ? - Page 2

biscgolf · September 20, 2012

once they're fully dried there's not all that much left... they're much meatier than cherries however and are definitely my favorite all purpose tomato.

pm me your address and i'll send you a few of the dried ones.

Mudman · September 20, 2012

Yep, like Mark I have made salsa by smoking the tomatoes and pepper that I put in it. Still is probably the best salsa I have ever made, but I did not can it. I think I used oak.

Minnesota Mato · September 21, 2012

I just made a hickey smoked brushetta. I diced tomatoes then smoked them, then added them to sauted onions and garlic and let it cool. then I took fresh tomatoes and diced them and added diced celery and diced bacon bits with some rough chopped basil. Next I mixed everything together, added alittle balsamic vinegar and salt. It is awesome, I took it to work and it was gone. I used several different black tomatoes for a more earthy rich flavor.

ScottinAtlanta · September 21, 2012

Folks, Last year, I ran a taste test on different smoking woods to see if people can actually taste a difference between woods. Some believe that smoke is smoke, others think different woods produce different tastes. I smoked 16 chickens with four different woods, and had a blind tasting with a written evaluation. Results: a clear winner was pecan, signalling that the type of wood does indeed make a difference.

Here are the results for chicken:

1. Pecan (a species of hickory) - by far the winner. A richer, nuttier smoke taste
2. Plum - a good all around smoke, more delicate, no particular taste
3. Red Oak - my favorite but a stronger smoke taste
4. White Oak - a good all around smoke, not as strong as red oak

September 20, 2012	#17
Mudman Tomatovillian™ Join Date: Apr 2011 Location: NW Wisconsin Posts: 910	Yep, like Mark I have made salsa by smoking the tomatoes and pepper that I put in it. Still is probably the best salsa I have ever made, but I did not can it. I think I used oak. __________________ Mike

September 20, 2012	#16
biscgolf Tomatovillian™ Join Date: Jan 2011 Location: Virginia Posts: 353	once they're fully dried there's not all that much left... they're much meatier than cherries however and are definitely my favorite all purpose tomato. pm me your address and i'll send you a few of the dried ones.

September 21, 2012	#18
Minnesota Mato Tomatovillian™ Join Date: Aug 2011 Location: minnesota Posts: 175	I just made a hickey smoked brushetta. I diced tomatoes then smoked them, then added them to sauted onions and garlic and let it cool. then I took fresh tomatoes and diced them and added diced celery and diced bacon bits with some rough chopped basil. Next I mixed everything together, added alittle balsamic vinegar and salt. It is awesome, I took it to work and it was gone. I used several different black tomatoes for a more earthy rich flavor.

September 21, 2012	#19
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	Folks, Last year, I ran a taste test on different smoking woods to see if people can actually taste a difference between woods. Some believe that smoke is smoke, others think different woods produce different tastes. I smoked 16 chickens with four different woods, and had a blind tasting with a written evaluation. Results: a clear winner was pecan, signalling that the type of wood does indeed make a difference. Here are the results for chicken: 1. Pecan (a species of hickory) - by far the winner. A richer, nuttier smoke taste 2. Plum - a good all around smoke, more delicate, no particular taste 3. Red Oak - my favorite but a stronger smoke taste 4. White Oak - a good all around smoke, not as strong as red oak