Amplify the flavor of cherry tomatoes by slow roasting them on a smoker or grill.
When a guy named Meathead says his favorite thing to smoke is a fruit, you must pay attention. And nothing is simpler to make either on a grill or smoker than Smoked Cherry Tomato Raisins. And yes, tomatoes are botanically fruits, but you can call them veggies if you wish.
They are superb for snacking, on salads, on a pizza, in pasta, baked into breads or focaccia or biscuits or muffins, on baked potatoes and sweet potatoes, in stews, with cream sauces or soups especially with mushrooms, in pot pies, in roulades like porchetta, on a BLT, stuffed into chicken breasts or pork chops, in omelets or scrambled eggs, or anything you would do with raisins or sundried tomatoes.
Spotlight on our favorite products
Grilla Proves That Good Things Come In Small Packages
The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.
– THIS IS NOT AN AD –
If you have a garden as we do, in August we are swimming in tomatoes. It is breathtaking how many cherry tomatoes one plant can produce, and if you have two or three you are swimming in them. This is what to do with the ones you don’t pop in your mouth while picking them.
- Grill topper or other tool to keep them from falling through the grates when they shrink, such as Frogmats.
- Cherry tomatoes
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Pop the stems off the tomatoes and stab them 3 to four times with the tip of a sharp knife so moisture can escape.
- Fire up. Set the temp for a smoker or the indirect zone of a grill to about 200 to 225°F (93.3 to 107.2°C). Don’t get much hotter than this. Spread the tomatoes around on the cooking surface, trying to leave a little room between them. Throw wood on the fire to get some smoke rolling. Every 60 minutes throw on some more smoke wood. And after 3 hours roll them around a bit. When they have shrunk to about 25% of their original size, darkened, but before they start to get hard and are pliable like raisins, they are done. If you plan to keep them for more than a few days, throw them in the fridge. I make bags full and freeze them for use year-round.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.