57 Smoked Tomato Salsa August 2018

Smoked Tomato Salsa

Ingredients to serve 6 to 8 persons

2 medium sized (uniform) just ripe globe tomatoes peeled, cut in half and de seeded.

1 yellow bell peppers, split, seeded, and de ribbed

1 cups  chopped onion

1/2 cup minced green onion tops.

1 Tablespoons minced heavy herbs (thyme, marjoram, or oregano)

2 tablespoons light herbs         (tarragon, basil)

4 sprigs of Rosemary about 4 inches long each The woodier the stems the better

Salt and pepper if needed.


To peel and seed tomatoes remove the stem scar using the point of a sharp paring knife to cut only the dark part away. Make a very shallow X shaped cut at the blossom end through the skin only. Drop the prepped tomatoes into boiling water for one minute. Remove them and immediately put them in ice water to cool. When they are cool remove the tomatoes from the ice water. The skin should be loosened enough to remove easily using the flat blade of aknife and scraping or pulling the skin away. Cut the tomato in half across its middle so that you are left with a stem half and a core half. Gently squeeze the tomato half over a small bowl to remove the seeds.

Remove the needles from the rosemary sprigs and soak the stems in water for a half hour..  Mince the Rosemary needles.

Heat a wok to medium high and add the rosemary stems. Place the tomato halves and the peppers on a cake rack cut side down. When the rosemary stems begin to smoke put the rack of tomatoes over them, cover the wok and turn the heat off. Let the tomatoes smoke until the remaing prep is done. Do not let the tomatoes cook too much.

In a bowl combine the diced onion, diced, onion tops, herbs, olive oil, and a flavored vinegar (Seasoned rice wine vinegar works well.) if using cider vinegar add a little fruit juice like apple cider, orange juice, or white grape juice to add a little sweet note.