Smoked Tomato Salad Recipes

SMOKED TOMATOES

Steps:

• Soak the wood chips in water 1 hour, then prepare your grill for smoking.
• Season the tomatoes with salt and pepper. Divide the herbs between the disposable pie pans, then add the tomatoes, cut-side down.
• Once the grill reaches 250 degrees F, place the pans with the tomatoes on the cooler side of the grill. Close the grill and let smoke until the tomatoes are tender, 30 to 40 minutes. If using a gas grill, turn off the flame and let the tomatoes sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.

HICKORY SMOKED GRILLED COLORADO TROUT WITH HEIRLOOM TOMATO SALAD

Steps:

• You will need to start your grill with hickory charcoal. Place trout in a casserole pan. In a small mixing bowl add the garlic, parsley, basil and squeeze half a lemon and lime in the herbs and garlic. Using a wire whisk slowly add 1/2 cup of olive oil to herbs and citrus. When well incorporated pour over trout and season with salt and pepper. Let sit for about 10 minutes.
• Slice half the tomatoes in circles and lay on platter with wild greens. The other half of the tomatoes dice and place in another small mixing bowl. Add a little chopped basil, extra-virgin olive oil, a drizzle of truffle oil, to taste, and a drizzle of balsamic vinegar. Season, to taste.
• Place trout on grill flesh side down and leave for about 2 minutes. Season skin side, flip and cook for 1 to 2 minutes longer.
• Pull trout off grill and place over greens and sliced tomatoes, then randomly place heirloom relish over fish. Take remainder of balsamic and truffle oil and drizzle over salad.

SMOKED SHRIMP SALAD WITH SMOKED TOMATO VINAIGRETTE

Steps:

• SALAD: Place shrimp in stovetop smoker. Season with salt and pepper. Smoke on medium heat for 15 minutes, using maple wood chips, and set aside. Reserve 1/4-cup and toss remainder with baby spinach in a large bowl. Arrange spinach on salad plates, top with shrimp and drizzle shrimp with remaining vinaigrette before serving.
• VINAIGRETTE: Cut tomatoes in half and place cut side up on smoker rack. Sprinkle exposed sides with sherry vinegar, salt and pepper. Smoke for 12-15 minutes on medium low. Remove smoker from heat and let rest with lid closed for another three minutes. Remove tomatoes from smoker and slip off skins with your hands, holding tomatoes over a food processor work bowl to catch juices. Discard skins. Squeeze roasted garlic cloves from their skins into food processor work bowl and process mixture for about 30 seconds to combine and puree. With processor running, add oil slowly in a thin stream until vinaigrette is emulsified. Season vinaigrette with additional salt and pepper, taste and add a few additional drops of sherry vinegar if needed to give vinaigrette a mild tanginess.

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
• Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
• In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

SMOKED TOMATO SALAD DRESSING

Steps:

• Cut tomato in half horizontally.
• Squeeze out all juice and seeds into the sink or dustbin.
• Chop tomato flesh into bite-size pieces.
• In a bowl, combine olive oil, Liquid Smoke, sugar, salt and garlic.
• Add chopped tomato.
• Marinate 45 minutes.
• After marinating, place tomato mixture into container of blender and blend 1 to 2 minutes.
• Add capers, mayonnaise and parsley.
• Blend an additional 3 to 5 minutes.
• Refrigerate.

SMOKED TOMATO SALAD

Steps:

• Soak 1/2 cup hickory wood chips in water for at least 1 hour.
• Set up grill for indirect cooking over medium heat (no direct heat source under tomatoes).
• Oil the grate when ready to start cooking.
• Drain wood chips.
• Add to smoke box if using gas grill or place chips on hot coals if using charcoal.
• Sprinkle tomatoes with salt and black pepper.
• Place cuts side up on grill, away from heat.
• Cover grill.
• Cook for 8-10 minutes or until skins crack and start to peel away.
• Remove from grill.
• Cool until easily handled.
• Peel off tomatoes into large, bite-size pieces.
• In a salad bowl, combine tomatoes, mozzarella and basil.
• For vinaigrette, in medium bowl, whisk together salad dressing, Parmesan cheese and mustard.
• Pour vinaigrette over salad and toss.
• Serve immediately.

SMOKED TROUT ON TOAST WITH TOMATO SALAD

Steps:

• Top country bread with cream cheese, trout, red onion, and ground pepper.
• Place halved tomatoes beside toast. Season with coarse salt and ground pepper, drizzle with extra-virgin olive oil, and top with torn basil leaves.