Best 20 Smoked Tomatoes Recipes

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.

PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA

Steps:

• For sauce:.
• Place diced tomatoes in a larger strainer set over large bowl.
• Let stand 15 minutes.
• Reserve juice.
• Drizzle rimmed baking sheet with 2 tablespoons olive oil.
• Spread tomatoes in a single layer on baking sheet.
• Sprinklewith salt and pepper.
• Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
• Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
• Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
• Heat 2 tablespoons olive oil in large pot over medium heat.
• Add onion and saute until browned, about 12 minutes.
• Stir in reduced tomatoes and roasted tomatoes.
• (Sauce can be made 3 days ahead.).
• Cook bacon in heavy large skillet until crisp.
• Transfer to paper towels to drain.
• Pour off drippings from skillet.
• Heat remaining 3 tablespoons oil in same skillet over medium heat.
• Add garlic and red pepper and stir 1 minute.
• Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
• Stir in bacon.
• Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
• Toss until arugula wilts.

SMOKED-SALMON QUESADILLAS WITH WARM TOMATOES AND ARUGULA

Steps:

• Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.
• While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well.
• Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap). Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat.
• Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lemon juice.
• Heat griddle over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm. Toast remaining quesadillas in same manner, using a second baking sheet.
• Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute.
• Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula.

SMOKED-BLUEFISH PATE WITH ROASTED TOMATOES ON CRACKERS

Steps:

• Puree bluefish, cream cheese, and butter in a food processor. Transfer to a bowl, and stir in lemon juice, horseradish, mustard, cayenne, and shallots. Season with salt and pepper. Cover, and refrigerate for up to 2 hours.
• Preheat oven to 300 degrees. Oil a rimmed baking sheet. Toss tomatoes, salt, pepper, garlic, and thyme, and arrange tomatoes cut sides down on baking sheet. Bake until shriveled and starting to brown, about 1 1/4 hours. Let cool completely. Transfer tomatoes and juices to a serving dish.
• To serve, spread pate on crackers, top with a roasted tomato half, and drizzle with juices.

SHEET PAN PIZZA WITH HILLSHIRE FARM® SMOKED SAUSAGE & BURST CHERRY TOMATOES

Steps:

• Thaw and let pizza crust rise according to package directions.
• Spread 3 tablespoons oil over the base of an 11x17-inch sheet tray. Stretch the dough to meet all corners and edges of the sheet tray. If the dough is difficult to stretch, let rest for 10 minutes, then begin to stretch again.
• Preheat oven to 450 degrees F. In a small bowl, mix together the remaining 3 tablespoons oil, chopped garlic, and fresh oregano. Drizzle evenly and spread over the top of the crust.
• Top with fresh mozzarella slices, then shredded mozzarella, yellow bell pepper, red onion, smoked sausage slices, and cherry tomatoes.
• Place on the bottom rack of the oven. Bake for 18 to 20 minutes, until the crust is golden. Let cool 5 minutes, then serve.

PASTA WITH SMOKED WHITEFISH, TOMATOES AND GARLIC

Steps:

• Heat oil in heavy large skillet over medium heat. Add shallots and garlic. Sauté until shallots begin to soften, about 2 minutes. Reduce heat to medium-low. Add tomatoes, 1/2 cup parsley and crushed red pepper and stir until tomatoes are just tender, about 8 minutes. Add whitefish and cook until heated through, about 3 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot.
• Toss fish mixture with pasta. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with 2 tablespoons parsley.

SMOKED SALMON CHERRY TOMATOES

Steps:

• Cut a thin slice off each tomato top; scoop out and discard pulp. Invert tomatoes on paper towels to drain. In a large bowl, combine the salmon, onion, green pepper, salt and pepper. Spoon into tomatoes., In a small bowl, beat cream cheese and milk until smooth. Insert a star tip into a pastry or plastic bag. Pipe a small amount of cream cheese mixture onto tomatoes. Garnish with dill.

CEVICHE (SHRIMP AND GROUPER) WITH SERRANO CHILES, MANGO, SMOKED TOMATOES, CRISPY PLANTAIN CHIPS

Steps:

• Place the grouper and shrimp in a large bowl. Toss with the lime and orange juice and let stand for 30 minutes. Strain the grouper and shrimp and place in a separate bowl.
• Add the Cold-Smoked Grape Tomatoes, cilantro, onions, chiles, mango, salt and pepper and toss gently to combine. Drizzle with the olive oil and toss.
• Place the ceviche on a serving platter or on individual plates. Drizzle with a bit more olive oil. Garnish with Pickled Red Onions, lime zest and plantain chips.
• Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. When the temperature of the smoker reaches 100 degrees F, toss the tomatoes with the canola oil and sprinkle with salt and pepper. Place the tomatoes on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending on how smoky you want them.
• Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.

BRUSCHETTA WITH ARUGULA, SMOKED MOZZARELLA, AND TOMATOES

Steps:

• Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.

CELERY STUFFED WITH SMOKED GOUDA AND SUN-DRIED TOMATOES

Steps:

• Whisk mayonnaise, buttermilk and paprika in small bowl to blend. Mix in cheese and tomatoes. Season mixture with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Fill cavity of celery stalks with cheese mixture.

TOMATOES STUFFED WITH SCRAMBLED EGGS AND SMOKED SALMON

Steps:

• Preheat broiler. Slice the top off of each tomato. Hollow out each tomato, leaving a firm shell; reserve. (Discard the caps and pulp or reserve for another purpose).
• Whisk the liquid eggs with the dill, onion, salt and pepper until well combined. Melt the margarine in a large, non-stick skillet and set over MEDIUM HEAT. Pour the egg mixture into the skillet. Cook, without stirring, for 1 minute. Cook, stirring frequently, for 2-3 minutes or until eggs are fluffy and almost set; remove from heat. Gently stir in the salmon and capers.
• Scoop an equal portion of the egg mixture evenly into each hollowed tomato; place on a rimmed baking sheet. Sprinkle each tomato evenly with goat cheese. Broil for 2 to 3 minutes or until cheese is browned. Garnish with additional smoked salmon and dill (if using).

SMOKED SALMON PASTA WITH FRESH TOMATOES, BASIL AND GOAT CHEESE RECIPE

Steps:

• Heat olive oil in a large sauté pan over medium heat, add bacon and cook until lightly brown. Add leeks and cook until soft. Add wine, turn to high and boil until most of the wine has evaporated. Add tomatoes and butter and lower heat. Add salmon, lemon zest, crushed pepper and capers and turn off heart when warmed. Cook pasta in 2 quarts rapidly boiling salted water until al dente (usually less time than instructions on the box). Drain the pasta and add to sauté pan. Turn heat to high and mix sauce with pasta; remove pan from heat. Add cheese and basil off heat, toss and serve immediately. Vinaigrette with fresh greens and a dry white wine nicely finish this meal

SMOKED SAUSAGE, BELL PEPPERS AND TOMATOES

Steps:

• Heat oil over medium high heat in a wide non-stick skillet. Cook bacon and onion until onion turns yellow, about 3 minutes.
• Reduce heat to medium, add garlic and bell pepper, and, stirring frequently, cook until bell peppers are tender-crisp, about 8-10 minutes.
• Remove skillet from heat and wait until cooking subsides or paprika might burn and give a bitter taste. Add paprika and red pepper flakes. Add more pepper flakes if you like it hot. Stir until all is evenly coated with paprika.
• Mix in tomatoes, return to heat. Reduce heat to low and cook covered 5 minutes.
• Carefully mix in sausage and cook covered over low heat 15-20 minutes.
• Taste with black pepper. There should be enough salt from bacon and sausage. Serve.

SMOKED SALMON TOAST WITH PICKLED TOMATOES AND DILL

Steps:

• Combine tomatoes and brine in a resealable container and chill 30 minutes.
• Meanwhile, combine crème fraîche and 2 Tbsp. dill in a small bowl. Spread each toast with 1 heaping Tbsp. crème fraîche mixture. Top toasts evenly with salmon, onion, pickled tomato slices, and remaining 2 Tbsp. dill. Season with pepper.

SMOKED TOMATOES

Steps:

• Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
• Prepare a stovetop smoker according to the manufacturer's instructions.
• Smoke the tomatoes for 20 to 30 minutes.
• They will keep, covered, in the refrigerator for up to 5 days.

RISOTTO WITH TOMATOES, OLIVES, SMOKED MOZZARELLA

Steps:

• Heat the butter in pressure cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives.
• Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape.
• Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls.

PESTO FARRO WITH CHICKEN, SMOKED MOZZARELLA AND TOMATOES

Steps:

• Cook the farro according to the package instructions.
• In a large bowl, combine the warn farro with the tomatoes, pesto, diced chicken and lemon zest and juice. Season with salt and pepper. Stir in the mozzarella last so that it maintains its shape and doesn't melt completely. Serve with a sprinkle of grated Parmesan.

SMOKED SAUSAGE GNOCCHI WITH SUN-DRIED TOMATOES

Steps:

• Prepare gnocchi according to directions; drain and keep warm.
• Cook and stir sausage, garlic and sun dried tomatoes in oil a large skillet over medium-high heat 5 minutes or until sausage is lightly browned.
• Stir in spinach; stir gently until spinach wilts. Stir in gnocchi; heat through. Sprinkle with Parmesan cheese; serve immediately.

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES, AND BASIL

Steps:

• Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside. Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl. In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving. Divine.

PHYLLO PIZZA WITH SMOKED MOZZARELLA AND CHERRY TOMATOES

Steps:

• Preheat oven to 400°F. Toss tomatoes, olive oil, salt, and oregano in medium bowl. Scatter tomatoes on large rimmed baking sheet; roast until soft and beginning to collapse, about 22 minutes. Remove from oven and let tomato mixture cool. Maintain oven temperature.
• Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying.
• Brush another large rimmed baking sheet with some of melted butter. Place 1 phyllo sheet on baking sheet. Brush lightly with melted butter and top with second phyllo sheet. Brush with butter and top with third sheet; brush with butter. Sprinkle with 1 tablespoon Parmesan. Repeat 3 more times for total of 12 phyllo sheets and 4 tablespoons Parmesan. Sprinkle stacked phyllo sheets with grated mozzarella, leaving 1/2-inch plain border. Top with roasted tomatoes, pepper strips, and olives.
• Bake pizza until phyllo is crisp, 25 to 27 minutes. Sprinkle 2 teaspoons fresh oregano over, loosen pizza from sheet with large metal spatula, and slide onto cutting board.
• *Also called mozzarella affumicata; sold at some specialty foods stores and at cheese shops. If unavailable, use regular (not fresh) whole-milk mozzarella.