Smoked Blistered Tomatoes Recipe

Smoked blistered tomatoes

1. 1

   Prepare smoker or grill

   If using a small stovetop smoker or a charcoal/gas grill, prepare for indirect medium-high heat (about 400°F / 200°C). If using a gas grill, light one side and leave the other off. Drain the soaked wood chips and place them in a smoker box or wrap in foil with holes poked in it. Place the box/packet over direct heat so it begins to produce smoke; if using a stovetop smoker, load the chips per manufacturer instructions. Allow steady smoke to develop for 5 minutes before adding tomatoes.

2. 2

   Toss tomatoes

   Place the tomatoes in a large bowl. Add the olive oil, minced garlic, smoked paprika, sea salt, black pepper and red pepper flakes (if using). Toss gently to coat each tomato evenly but avoid crushing them.

3. 3

   Arrange for smoking

   Spread the tomatoes in a single layer on a perforated grill pan, cast-iron skillet, or an oven sheet lined with a wire rack so air and smoke circulate around them. Do not overcrowd; leave a small gap between tomatoes so they blister evenly.

4. 4

   Smoke and blister

   Place the pan on the grill or in the smoker in the indirect heat zone. Close the lid and smoke for 12–18 minutes, checking at 10 minutes: the skins should blister, blacken in spots and start to collapse but tomatoes should remain mostly intact. For larger Roma tomatoes, aim for 15–18 minutes; for cherry tomatoes, 12–15 minutes. If you want heavier blistering, increase heat slightly and smoke up to 20 minutes, watching closely to avoid bursting and losing juices.

5. 5

   Finish on direct heat (optional)

   For extra char, move the pan briefly to the direct heat side for 1–2 minutes, turning tomatoes with tongs so they blister more on exposed sides. Watch carefully to prevent burning.

6. 6

   Rest and season

   Remove the tomatoes from heat and immediately transfer to a serving bowl. Drizzle with the lemon juice and an additional teaspoon of olive oil if desired. Taste and adjust seasoning with more salt or pepper if needed.

7. 7

   Add herbs and serve

   Scatter torn basil leaves over the hot tomatoes so the residual heat releases their aroma. Serve warm as a side, on crostini, tossed with pasta, or as a topping for grilled fish or roasted meats.

8. 8

   Notes on indoor alternative

   If you don't have a smoker or grill, preheat the oven broiler to high and place the tomatoes on a baking sheet under the broiler 4–6 inches from the element for 6–10 minutes, watching constantly until blistered. To add smoky flavor, mix 1/4 tsp liquid smoked paprika into the olive oil and use smoked paprika as listed.