Mesquite Smoked Tomatoes
- 10 pounds plum tomatoes
- sea salt
- lemon juice
- charcoal
- mesquite chips
- Half a market case of plum tomatoes, about 10 pounds, cut in half lengthwise and the stem end and any white core removed.
- Build a fire in the bottom of a kettle/bullet type smoker with the cooking rack at the top level. Arrange the cut tomatoes skin side down on a large perforated pizza pan. With the charcoal glowing, add several handfuls of mesquite chips that have been soaked in water. Put the pizza pan on the top rack and cover the smoker with it's lid. Let cook them for about 20 minutes, adding more mesquite to keep it smoking, just until the skin becomes easy to peel. Remove from the smoker with tongs, placing the cooked tomatoes into a bowl. Working with another bowl in your kitchen sink, peel the tomatoes, being sure to collect all the juices.
- In each of your prepared quart canning jars, put a pinch of salt and a teaspoon of lemon juice. Fill your canning jars, then process the jars in a hot water bath following directions for canning regular tomatoes.
tomatoes, salt, lemon juice, charcoal, mesquite chips
Taken from food52.com/recipes/5904-mesquite-smoked-tomatoes (may not work)