For delicately infused smoky tomatoes, immerse yourself in the art of tea smoking at home.
It’s fast, simple and the results are fabulous. Grab yourself a wok and get smokin’.
Tea Smoked tomatoes
- 1/2 cup uncooked rice
- 1/2 cup loose tea leaves – you can experiment with different flavours
- 1 kilogram ripe loose tomatoes, halved through their core
- Line a wok with 4 layers of foil, allowing the edges of the foil to overhang the wok a little. If your wok doesn’t have a tight fitting lid, you’ll need extra foil to lock in the smoke.
- Spread the tea and rice mixture over the base. Add a splash of water and any extra spices you would like to try out. Heat the mixture until it just starts to smoke.
- Place the halved tomatoes, cut side down onto an oiled bamboo steamer, or onto a wire rack, about 5cm above the tea mixture. There needs to be room for smoke to circulate or the food will over-smoke. Cover with extra foil or a wok lid.
- Cook for 10 minutes. Remove from the heat and let rest for another 10 minutes without removing the lid/foil cover.
- Use the smoked tomatoes in your favourite dishes or sauces for a change in flavour.
What you will need:
- To make a quick sauce, heat some olive oil in a large saucepan. Cook 2 chopped onions and 3 cloves of garlic, stirring, until onion softens. Add all of the smoked tomatoes and season with salt and a splash of vinegar. Add a little sugar if you wish to sweeten the sauce. Bring to a simmer, and cook, stirring occasionally, for about 40 minutes.
- Blend or process tomato sauce, in batches, until smooth.
- Alternatively use our fabulous tomato pasta sauce recipe.