Imagine all the savory flavors of a smoked bloody mary captured in a single cube. These smoked tomato cubes turn any beer into an instant michelada!
I like experimenting when I fire up the smoker. I cook on an offset pit, also known as a stickburner. (In fact, mine even has my name on it). I have a good 48″ of room to cook on, and since I’m already firing it up and using all the wood, I figure the additional space should get some use. As such, this recipe started off with the attitude of: “I have no real idea what I’m going to do with these, but let’s see what happens…”.
At the grocery store that morning to pick up a few racks of ribs, I’d noticed beautiful bright red tomatoes. Sometimes all it takes is a wander through some produce to get excited. They were Roma tomatoes, which I halved and tossed in olive oil, then threw in a pan. On the way to the smoker, I walked past some Rosemary and made the impromptu decision to pluck a few stems and throw them on top.
The tomatoes smoked in the pan for a good 3-4 hours. That was enough time for them to take on an incredible smokey aroma. They were also soft enough that the skin just peeled right off. Easy. At this point, I already knew what I wanted to use them for. After peeling, I blitzed them with a stick blender and added some Bloody Mary inspired spices.
Versatility is the name of the game with these smoked tomato cubes. Really, they are a utility player – so many uses!
- Drop a couple cubes into chili for a smokey punch
- Use a cube or two in a bolognese sauce
- Add vodka for a Bloody Mary cocktail
- Add tequila for a Bloody Maria twist
- Pour a tall glass of your favorite beer and drop a cube in – instead of getting watered down, the flavor of the michelada will actually intensify!
- Mix with ranch or cream cheese for an instant smokey tomato dip