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Need Tips in Making Fire Roasted Tomatoes

With tomatoes a plenty right about now, I'd like to try fire roasting them and preserving them diced up to last over the winter/spring. Any one have tips on the best way to blacken them? Any special type of wood to smoke them? I know that I'll be cutting them in half and removing the seeds and then grilling skin side down till charred but for how long and at what temp? And do you freeze them, can them or dehydrate them? [p]Judy

Comments

  • JudyFoodie,
    I've only roasted small batches but this is how I do it. I core a whole bunch of tomatoes and place them in a glass or ceramic backing dish. with lots of garlic cloves. I splash a bunch of olive oil over them and bake over indirect heat at about 325 to 350 degrees using a smokey environment - oak or pecan. [p]After about an half an hour the skins will slip off and are discarded. Then seperate the garlic and drain off and reserve the juices. I reduce the temperature to 250 degrees roast them for another 3 hours or so periodically removing and saving the juice. The tomatoes can be served as they are as a side dish or saved for use in other recipes. Likewise, I save the garlic and juices for future use.[p]This technique was adapted from Tom Colicchio's book called "Think like a chef"
    Dave

  • JudyFoodie,
    Here's the link to my post from the other day... They will keep for about a week in the refrig... longer if stored in olive oil... Martha offers some help on this... http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=c844759a3ac0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=oven dried tomatoes&rsc=ns2006_r6[p]to blacken them, I'm guessing some cajun seasoning...

    [ul][li]http://www.eggheadforum.com/wwwboard/messages/416841.shtml[/ul]
  • GirlyEgg,
    I have never clicked on threads that say Woosday because I didn't know what that meant so sorry I missed your post. However, those pictures of your tomatoes look absolutely stunning and delicious. Can't wait to do the same.
    Thanks,
    Judy

  • CampCook,
    I will have to give this version a shot. Question: when the tomatoes are roasting for 3 hours more, do they not become like stewd tomatoes?
    Thanks for replying,
    Judy

  • <p />JudyFoodie,
    Woosday is in honor of Woodoggies. A great guy and really takes great pics. So we changed Tuesday to Woosday. We all post pics of what we cooked that weekend or former cooks. Join in.[p]Mike

  • Car Wash Mike,
    Thanks for clarifying what Woosday meant, I was just about to post a thread to find the meaning of Woosday. All those pictures both food and otherwise are absolutely stunning. Don't you just love digital cameras? Is Woodoggies a nature's photography buff? Is that a picture of him or you Car Wash Mike? Nice to put a face to a name.[p]Judy

  • JudyFoodie,[p]I'm not that photogentic (sp).[p]Mike

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