Every lead guitarist needs a skilled back-up drummer. And so it is that every smoked slab of meat needs an exquisite accompanying side - preferably with some more meat but if not a tasty veggie will suffice.
We have the perfect smoky side to get your saliva glands started and pave the way for the entree: Smoke-Roasted Semi-Dried Tomatoes. A few hours of smoke-time turns this inexpensive produce into solid gold morsels of enjoyment.
Recipes like these are also a fantastic way to multi-task while smoking a pork shoulder or some saucy ribs and really make the most out of your Traeger and those precious pellets.
Save yourself some coin by checking out this recipe in our Traeger on a Budget cookbook.
SMOKE-ROASTED SEMI-DRIED TOMATOES
PREP TIME: 10 min.
COOK TIME: About 3 hours
MAKES: 10 to 12 slices
THINGS YOU’LL NEED
• 3 large ripe tomatoes
• 2 tablespoons coarse (kosher or sea) salt
• 1 tablespoon coarsely ground fresh pepper
• 2 teaspoons sugar
• 2 teaspoons dried thyme or basil
• Olive oil
Line a rimmed baking sheet with parchment paper.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F (set on Smoke if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.
Remove the stem end from each tomato and cut the tomatoes into 1/2-inch thick slices.
Combine the salt, pepper, sugar, and thyme in a small bowl and mix.
Pour olive oil into the well of a dinner plate. Dip one side of each tomato slice in the olive oil and arrange on the baking sheet.
Dust the tomato slices with the seasoning mixture.
Arrange the pan directly on the grill grate and smoke-roast the tomatoes until the juices stop running and the edges have contracted, about 3 hours.
The tomatoes slices will still be pliant and quite delicious.
Smoke-Roasted Semi-Dried Tomatoes Recipe.docx (11.66 kb)