Mesquite Smoked Tomatoes – a delicious recipe with tomatoes, salt, lemon juice, charcoal, mesquite chips. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Half a market case of plum tomatoes, about 10 pounds, cut in half lengthwise and the stem end and any white core removed.
2
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.
3
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.
204
kcal
Calories
45
g
Carbs
11
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 10 pounds plum tomatoes, sea salt, lemon juice, charcoal, and more.
Yes, Mesquite Smoked Tomatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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