Smoked Stuffed Tomatoes

* Exported from MasterCook *

Smoked Stuffed Tomatoes

Recipe By : Cookshack
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 Large Firm Tomatoes
6 Ounces Artichoke Hearts -- Marinated
10 Ounces Frozen Spinach -- Chopped
5 Green Onion -- Chopped
8 Ounces Cream Cheese -- Room Temperature
2 Tablespoons Sour Cream
1 Teaspoon Dried Oregano
1/2 Teaspoon Garlic Powder
1/2 Cup Parmesan Cheese -- Grated
Salt And Pepper -- To Taste
Bread Crumbs -- Dried

Cut tomatoes in half down the stem side. Cut out stems and scoop out all pulp
and seeds. Dry inside and out with paper towels. Sprinkle salt and pepper
into each half.

Drain and chop artichoke hearts. Squeeze all moisture from chopped spinach.
Chop green onions. Combine chopped ingredients with cream cheese, sour cream,
oregano, and Parmesan cheese. Mix well and stuff each tomato half heaping
full. Sprinkle bread crumbs on top.

Place tomato halves on smoker rack and smoke for 30 to 40 minutes at 225
degrees or until done to your liking. Do not over cook. Tomatoes should be
still somewhat firm to the touch so they don't fall apart after cooking.

Recommended wood for smoking: Hickory

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Smoked Tomatoes

Smoking tomatoes gives them a rich quality that makes both sauces and soups
taste terrific. It is an easy process that can be done up to 5 days ahead of
when you want to use the tomatoes -- store in a covered plastic container in
the refrigerator. Use large, vine-ripened tomatoes.

Prepare the coals by piling briquettes on one side of the barbecue and
lighting them. Let them burn until they are gray in color. Meanwhile, core,
seed, and slice about 12 tomatoes in half horizontally, then place in a small
bowl of water. Remove grill from barbecue and spray with an oil spray. Place
smoking chips (alder, apple, grape vines, tea, or any type of hardwood) on the
coals, and put grill back on barbecue. Place tomatoes flat side down on the
opposite side of the grill from the coals. Cover barbecue, and let smoke for 1
to 2 hours, adding more chips if the smoke dies down. Tomatoes should be
nicely browned and have a light smoky aroma.