This dish is as much a lifestyle as a recipe. It uses two types of preserved tomatoes: a home-canned thick sauce/soup as well as dehydrated/smoked tomatoes.
Each year we cook down bushels of seeded and skinned tomatoes to a thick, condensed soup that is used in a variety of ways throughout the year. We also dry the tomatoes and partially smoke them.
- Condensed Tomato Soup – approx 12 oz.
- Half & half – up to 12 oz.
- Salt – to taste
- Pepper – to taste
- _ cup diced basil leaves (fresh) or _ t. dry
- _ t. oregano (fresh) or _ t. dry
- Garlic clove, small – crushed
- _ c. Dehydrated/Smoked Tomato slices diced
- 1 small tomato diced
- 8 oz shredded smoked mozzarella or smoked gouda
Take the condensed tomato sauce and mix it with half & half. Depending upon how much you condense your sauce, you may use up to half cream/half sauce in the mixture.
Add a dash of Worcester sauce, salt, pepper, garlic, basil, oregano to taste.
Dice up the dehydrated/smoked tomatoes and add to the soup. Cut up one small fresh tomato into small pieces. Take approximately _ cup of smoked tomato slices from the freezer. Dice and add to soup for texture.
Add shredded smoked mozzarella or gouda as a garnish and serve.
How To Dehydrate/Smoke Tomatoes
Dehydrate tomatoes until at least 70% of the water is gone.
Spray a screen/fine metal grill with a light mist of oil. The grill should be fine enough that the tomatoes don’t drop through. Place the partially dehydrated tomatoes on the screen and place it on your favorite smoker with hickory or mesquite wood. Cold/low heat smoke them for several hours.
If still too hydrated for preservation purposes, place the tomatoes back on the dehydration trays until dry.
We then bag the dehydrated/smoked tomatoes and freeze about half of the harvest. We pull them out a slice at a time for pasta dishes, soups, and other recipes as needed.
Options: Garnishes also include diced cucumber, fresh basil leaves, diced smoked tomato, sour cream or plain yogurt dollop on top of the cheese.