If you love roasted tomatoes, you will adore smoked tomatoes on the Traeger Grill. The end result is a delicious snack or a versatile, savoury-sweet-smoky base for countless other recipes.
This recipe will work equally as well with any other smoker you have, although times and temperatures may have to be adjusted. I have a Traeger Grill so my smoking recipes are geared towards that particular system.
I love my Traeger Grill, and the more I use it, the more I want to.
Can You Smoke Tomatoes?
Yes, and it’s one of those foolproof and quick techniques that are hard to mess up.
Smoking enhances the natural sweetness of tomatoes in a way that is completely different from roasting or grilling.
What Wood Should You Use?
Any variety you want. The tomatoes you see here were smoked on Hickory BBQ wood pellets.
According to the official Traeger website, the best wood pellets for vegetables (yes but tomatoes are a fruit, I get it) are: Hickory BBQ, Signature Blend, Apple BBQ, Pecan, Alder, Maple, and Winemaker’s Blend.
Buy Traeger 100% hardwood pellets (no additives) here:
I love my Traeger Grill. Learn more about them, read reviews, and compare prices amongst different models here:
What Recipes Can You Use Smoked Tomatoes In?
I love eating them warm directly off of the smoker.
I recently perfected my sauce recipe that calls for smoked nduja sausage, smoked tomatoes, caramelized onions, & roasted garlic sauce — all made directly on the Traeger Grill although it also works just as well on your stovetop:
It makes for a fantastic pasta sauce and is my current favourite recipe creation ever.
The smoked tomatoes can be eaten on their own, crushed onto bread, made into a salsa.
You can also use smoked tomatoes to make my mussels recipe.
The possibilities are endless.
The Ingredients
Well, tomatoes obviously. But which ones? Again, use whatever you have on hand. Fresh tomatoes you grew yourself or bought at the farmer’s market will be best, as always.
BUT if you happen to have sad and less-flavourful tomatoes, smoking them will bring out whatever flavour they do have. So this is actually a great way to conserve tomatoes you’re not excited to eat.
Otherwise, all you need is olive oil, sea salt, and black pepper. This recipe uses dried lovage (which is an herb you need more of in your life) but it is completely optional.
You can add in whatever dried or fresh herbs you have on hand, some ideas include: parsley, cilantro, coriander, garlic powder, hot smoked and/or sweet paprika, Vegeta, chili powder, balsamic vinegar.
Use your imagination.
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Ingredients
- Tomatoes cut in half
- Dried lovage optional
- Sea salt
- Black pepper
- Olive oil enough to coat the tomatoes
Instructions
- Set your Traeger Grill to the Smoke setting.
- Slice tomatoes in half and coat with olive oil in a bowl large enough to hold them. Add a liberal pinch of sea salt, freshly cracked black pepper, and dried lovage to taste (if using). Use your hands and mix the tomatoes until evenly coated in the mixture.
- Place tomatoes on a baking sheet and then on the Traeger Grill.
- Increase temperature to about 180-200.
- Tomatoes will be done in approximately 45 minutes. The edges will begin to curl and insides to bubble.
Grace says
I freeze them in small ziploc bags and use them all winter.
The Peasant's Daughter says
That's a fantastic idea!
Mark Lamontagne says
I cook them at 300 f
I half them, pour olive oil on them then some balsamic vinaigrette. Sprinkle minced garlic and chopped olives and a little course salt.
I cook until the tomatoes flatten and darken.
Really yummy pasta sauce.
The Peasant's Daughter says
That would make an amazing pasta sauce!
John Mackey says
Any recommendations on storing the finished product?
The Peasant's Daughter says
Nothing special required — just a Tupperware container and they refrigerate VERY well. I imagine if you make a big batch they will keep indefinitely submerged in olive oil.
Christine Cannon says
They taste great however even though I followed the recipe (except for the lovage, I used parsley) some of my tomatoes turned to mush, its a good thing I removed some of the seed pulp or it would have been soup.The recipe should be a little more detailed on the prep (cutting, de-seeding, core removal) and take in to account which Treager a person may have.
The Peasant's Daughter says
I can definitely add more details. I'm sorry for the near-mush! I think the type of tomato factors into this as I never deseed or core mine, but the varietals I use tend to have way less pulpy bits. Will have to test it with more varieties. Thank you for the feedback.
Simon says
Sounds good, but is the temperature 180-200 Celsius or Fahrenheit?
peasantsdaughter says
Traeger temps are Fahrenheit by default.
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