(Thanks goodness I have a day job!)
When I preserve tomatoes for the winter, I stew a case for all-purpose cooking, and smoke a case for a more jazzy supply. The smoked tomatoes add depth to so many of my favorite dishes, including -- Beef Stew, Chicken Enchiladas, Ricotta Ravioli with Tomato Sauce.
I don't have a proper smoker, but I use my Weber Charcoal Grill. While the fire is blazing in the grill, I soak 2 cups of apple wood chips in water or wine. Just as the fire starts to wind down, I drain the wood chips, and toss them on the smoldering charcoal. I replace the cooking grate, and fill it with tomatoes (and as I did the other night -- also jalapenos and chicken). I'm careful to place the food away from the direct heat. I don't want the food to cook too quickly. And, should there be a flare-up, I don't want the food to burn. I cover the grill, leaving the vents just cracked open... and walk away for at least 30 minutes.
With the smoked tomatoes, I make another summer-time favorite, enjoying the last few sparkles of the warm weather....
Roasted Wellfleet Clams with Smoked Tomatoes and Grilled Bread
2 tablespoons butter
1 onions sliced
3 cloves garlic
2 dozen Wellfleet or other littleneck clams
3 smoked tomatoes
1/4 cup white wine
4 slices of crusty bread for grilling
1. In a large skillet, over medium - high heat, melt butter. Add onions and garlic and cook until they're soft, about 5 minutes.
2. Add clams and toss in butter/onion mix until well coated and the clam shells begin to roast
3. Add tomatoes and white wine. Cover pan, and cook for 5 minutes or until all the clams have opened.
4. Toast or grill bread
5. Serve clams with grilled bread for soaking up all the yummy juices.
Optional: Serve with grilled corn and/or chicken.