Mesquite smoked Roma tomatoes

[DallasCowpoke]

About 3-5 years ago I saw a segment on a now defunct Food Network TV show, that featured a company around Austin that did these.

Does anyone have a link to this Co? Thanks in advance!

FWIW: I've done these on my smoker 3-4 times since seeing this, and it's no trick, split, smoke, store covered in olive oil. I'd like to order a jar to have a comparison.

 

[Tex Pete]

Maybe these:

www.boggycreekfarm.com/pages/larrys-smoke-dried-tomatoes.php

 

[DallasCowpoke]

That's it. Thanks!

 

[DeadHeadHorn]

So yesterday I bought a couple dozen Roma tomatoes for the purpose of smoke-drying them. I think it was you, Cowpoke, who said you've made smoke-dried tomato pesto, and since I subscribe to the philosophy that good cooks borrow and great cooks steal, I decided to try my hand at the pesto.

I halved the tomatoes, scooped out the seeds and watery flesh and tossed them on the smoker, scooped side up. last time I tried it they dried out way too quickly and ended up charred, so I wanted to retain more moisture this time, hence the scooped side up. I kept the smoker at a low temperature, about 200-225 the entire time, and let them go for about 3 hours. They weren't drying out much so I flipped them (scooped side down) and ramped up the heat. After another hour or so they started to shrivel and get a nice char going and I pulled them off.

Into the food processor with 8 cloves of garlic, a handful of walnuts (pine nuts would be more traditional, but I had walnuts around), olive oil, salt, a bit of basil, and a touch of Eucalyptus blossom honey (probably the greatest honey on earth).

We rolled out some homemade pasta, sauteed some zucchini squash, and threw it all together. The pesto had an incredible meaty taste, tons of flavor and some bite from the garlic. It was delicious. Topped with some Parmesan Reggiano and it was pretty much perfect.

 

[alden]

In reply to:

---

---