Stove Top Smoker Tomato Sauce: A Culinary Revelation

I’ll never forget the first time I truly understood the magic of smoked tomatoes. It was a summer barbecue, and a friend, a seasoned pitmaster, casually tossed some halved tomatoes into his smoker alongside the ribs. Later, he pureed them into the most incredible sauce I’d ever tasted. The subtle smokiness elevated the humble tomato to a whole new level of flavor, a complexity that lingered on the palate long after the last bite. It was an awakening, a culinary epiphany that changed the way I approached tomato sauces forever. This recipe captures that same transformative power, bringing the smoky depth right to your stovetop.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: About 2 cups
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 4 plum tomatoes
• 3 tablespoons olive oil
• 3 garlic cloves
• 1 small red onion, finely chopped (about ½ cup)
• Kosher salt
• 1 pinch red pepper flakes
• 2 tablespoons chopped fresh cilantro or 2 tablespoons chopped fresh flat leaf parsley
• 1 tablespoon hickory or mesquite wood chips (for stove top smoker)

Equipment Needed

• Stove top smoker
• Paring knife
• Heavy 2 qt saucepan
• Food mill (or blender)

Instructions

1. Prepare your stove top smoker. Because the smoking time is relatively short, select an assertive wood like hickory or mesquite. Place 1 tablespoon of wood chips in the smoker’s designated wood chip tray. Follow the manufacturer’s instructions for setting up your specific smoker.

2. Prepare the tomatoes for smoking. Using a paring knife, cut the core out of each plum tomato. Then, cut the tomatoes in half lengthwise through the core end. Gently squeeze out the seeds and juice to prevent a watery sauce.

3. Arrange the tomato halves cut-side up on the smoking rack inside the stove top smoker. Season the cut sides of the tomatoes generously with kosher salt and black pepper (if desired).

4. Begin the smoking process. Place the stove top smoker on the stove over medium heat. Close the lid tightly. Smoke the tomatoes for approximately 10 minutes over the heat, and then remove the smoker from the heat, leaving the lid closed for an additional 20 minutes. Check the tomatoes for doneness after the initial 10 minutes off the heat. They should be softened but not mushy. If needed, add another 5-10 minutes off the heat.

5. Cool and peel the tomatoes. Allow the smoked tomatoes to cool to room temperature. Once cool enough to handle, slip off the skins. They should peel off easily. Coarsely chop the peeled tomatoes.

6. Sauté the aromatics. Heat the olive oil in a heavy 2 qt saucepan over medium heat. Add the minced garlic and cook, shaking the pan frequently, until fragrant (about 1 minute). Be careful not to burn the garlic.

7. Add the red onion. Stir in the finely chopped red onion, season lightly with salt, and add the red pepper flakes. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is softened and translucent (about 4 minutes).

8. Simmer the sauce. Stir in the coarsely chopped smoked tomatoes and cook until most of their liquid has evaporated (about 5 minutes). Adjust the heat so the sauce is barely simmering. Taste the sauce and add more salt if necessary, to taste.

9. Cover the pan and cook until the tomatoes are completely tender and the flavors have melded, about 10 minutes.

10. Puree the sauce. Pass the tomato sauce through a food mill fitted with a fine disc to achieve a smooth and velvety texture. If you don’t have a food mill, carefully transfer the sauce to a blender. Blend, using quick pulses, until the sauce is fairly smooth. Be cautious when blending hot liquids, as the pressure can build up. Vent the lid and cover with a towel.

11. Finish and serve. Stir in the chopped fresh cilantro (or parsley). Serve the smoked tomato sauce warm.

Expert Tips & Tricks

• Smoking Time: The smoking time may vary slightly depending on your stove top smoker and the heat of your stovetop. Keep a close eye on the tomatoes to prevent them from becoming too mushy.
• Wood Chips: Experiment with different types of wood chips to find your preferred flavor profile. Alder and applewood offer a milder smokiness, while hickory and mesquite provide a more intense flavor.
• Sweetness: If your tomatoes are particularly acidic, you can add a pinch of sugar to balance the flavors. Start with a small amount (1/4 teaspoon) and adjust to taste.
• Spice Level: Adjust the amount of red pepper flakes to your liking. For a milder sauce, omit them altogether.
• Herb Variations: Feel free to experiment with other fresh herbs, such as basil, oregano, or thyme. Add them at the end of cooking to preserve their flavor.

Serving & Storage Suggestions

This Smoked Tomato Sauce is incredibly versatile. It pairs beautifully with sautéed or grilled chicken, poached shrimp, hamburgers, or meatloaf. It’s also fantastic tossed with pasta or used as a base for pizza.

To store leftovers, let the sauce cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days or frozen for up to two months. To reheat, warm the sauce gently in a small saucepan over low heat, stirring occasionally, or microwave in short intervals.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	112 kcal	–
Calories from Fat	92 g	83%
Total Fat	10.3 g	15%
Saturated Fat	1.4 g	7%
Cholesterol	0 mg	0%
Sodium	4.5 mg	0%
Total Carbohydrate	5 g	1%
Dietary Fiber	1.1 g	4%
Sugars	2.4 g	–
Protein	0.9 g	1%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Smoked Tomato Sauce: Add a finely chopped jalapeño pepper along with the red onion for a spicy kick.
• Creamy Smoked Tomato Sauce: Stir in a tablespoon of heavy cream or coconut cream (for a vegan option) at the end of cooking for a richer, creamier sauce.
• Roasted Garlic Smoked Tomato Sauce: Roast a head of garlic before adding it to the sauce for a deeper, sweeter garlic flavor. Squeeze the roasted garlic cloves into the sauce after it has been pureed.
• Different Tomato Varieties: Experiment with using different types of tomatoes, such as Roma tomatoes, heirloom tomatoes, or even canned San Marzano tomatoes (drain them well).

FAQs (Frequently Asked Questions)

Q: Can I make this sauce without a stove top smoker?
A: While the smoke flavor is key, you can try adding a few drops of liquid smoke to the sauce for a similar effect, but it won’t be quite the same. Alternatively, roast the tomatoes in the oven until slightly charred for a deeper flavor.

Q: What if I don’t have a food mill or blender?
A: You can still enjoy the sauce, but it will have a chunkier texture. Simply mash the tomatoes with a potato masher after they have cooked down.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for their brighter flavor, you can use dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

Q: How long will the sauce last in the freezer?
A: Properly stored, the sauce can last in the freezer for up to two months without significant loss of quality.

Q: Can I use this sauce for canning?
A: This recipe has not been tested for canning safety. If you wish to can it, please follow proper canning procedures and adjust the acidity as needed with lemon juice or citric acid.

Final Thoughts

Don’t be intimidated by the idea of smoking tomatoes on your stovetop – it’s easier than you think, and the results are truly extraordinary. This Stove Top Smoker Tomato Sauce will elevate your everyday meals to gourmet status with minimal effort. I encourage you to give it a try and experience the depth of flavor that only smoked tomatoes can provide. Feel free to experiment with different herbs and spices to create your own signature version. And most importantly, don’t forget to share your creations and feedback – I’d love to hear about your culinary adventures!