Cherry Tomato Raisin Recipe
Tried this recipe?Tell others what you thought of it and give it a star rating below.
Smoked cherry tomato raisins are easy to make and a great addition to any salad, pizza or pasta.
Course: , ,
Main Course
Sauces and Condiments
Side Dish
Cuisine:
American
Makes:
Takes:
Equipment
- Grill topper or other tool to keep them from falling through the grates when they shrink, such as Frogmats.
Ingredients
- Cherry tomatoes
Metric conversion:
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
Method
- 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.