Smoked Tomato Salad Recipes

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SMOKED TOMATO SALAD DRESSING

Make and share this Smoked Tomato Salad Dressing recipe from Food.com.

Provided by Mercy

Categories     Salad Dressings

Time 55m

Yield 3 cups

Number Of Ingredients 9



Smoked Tomato Salad Dressing image

Steps:

  • Cut tomato in half horizontally.
  • Squeeze out all juice and seeds into the sink or dustbin.
  • Chop tomato flesh into bite-size pieces.
  • In a bowl, combine olive oil, Liquid Smoke, sugar, salt and garlic.
  • Add chopped tomato.
  • Marinate 45 minutes.
  • After marinating, place tomato mixture into container of blender and blend 1 to 2 minutes.
  • Add capers, mayonnaise and parsley.
  • Blend an additional 3 to 5 minutes.
  • Refrigerate.

Nutrition Facts : Calories 653.5, Fat 55, SaturatedFat 8, Cholesterol 34, Sodium 1155, Carbohydrate 42.2, Fiber 0.8, Sugar 18.4, Protein 1.8

1 large fresh tomato, peeled
2 1/2 tablespoons olive oil
3/4 teaspoon liquid smoke
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon fresh garlic, finely diced
1 teaspoon capers, finely chopped and drained
1 2/3 cups mayonnaise
2 -3 tablespoons fresh parsley, finely diced

SMOKED SHRIMP SALAD WITH SMOKED TOMATO VINAIGRETTE

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9



Smoked Shrimp Salad With Smoked Tomato Vinaigrette image

Steps:

  • SALAD: Place shrimp in stovetop smoker. Season with salt and pepper. Smoke on medium heat for 15 minutes, using maple wood chips, and set aside. Reserve 1/4-cup and toss remainder with baby spinach in a large bowl. Arrange spinach on salad plates, top with shrimp and drizzle shrimp with remaining vinaigrette before serving.
  • VINAIGRETTE: Cut tomatoes in half and place cut side up on smoker rack. Sprinkle exposed sides with sherry vinegar, salt and pepper. Smoke for 12-15 minutes on medium low. Remove smoker from heat and let rest with lid closed for another three minutes. Remove tomatoes from smoker and slip off skins with your hands, holding tomatoes over a food processor work bowl to catch juices. Discard skins. Squeeze roasted garlic cloves from their skins into food processor work bowl and process mixture for about 30 seconds to combine and puree. With processor running, add oil slowly in a thin stream until vinaigrette is emulsified. Season vinaigrette with additional salt and pepper, taste and add a few additional drops of sherry vinegar if needed to give vinaigrette a mild tanginess.

1 1/2 lbs. large shrimp, peeled, deveined and butterflied
2/3-cup smoked tomato vinaigrette
6 cups baby spinach
12 large plum tomatoes
sherry vinegar, to taste
kosher salt, to taste
freshly ground black pepper, to taste
1/2 head roasted garlic
1/2-cup olive oil

SMOKED TOMATO SALSA

Provided by Food Network

Categories     condiment

Time 2h40m

Yield 1.5 quarts

Number Of Ingredients 8



Smoked Tomato Salsa image

Steps:

  • For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours.
  • For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky.

15 Roma tomatoes, halved
One 7-ounce can chipotles in adobo sauce
1 1/2 tablespoons salt
1 tablespoon ground pepper
20 cloves (1 1/2 cups) roasted garlic
2 bunches fresh cilantro
2 jalapenos, stems removed and cut into fours
Juice of 2 limes

SMOKED TOMATO SALAD

This is a nice twist on the regular Italian tomato salad with a parmesan vinaigrette salad dressing. This recipe calls for an outdoor barbecue grill. However, to make it indoors, prepare salad as directed except do not grill or peel tomatoes. For a smoky flavor, add 1 to 2 drops liquid smoke to the Parmesan vinaigrette.

Provided by CookingONTheSide

Categories     Salad Dressings

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6



Smoked Tomato Salad image

Steps:

  • Soak 1/2 cup hickory wood chips in water for at least 1 hour.
  • Set up grill for indirect cooking over medium heat (no direct heat source under tomatoes).
  • Oil the grate when ready to start cooking.
  • Drain wood chips.
  • Add to smoke box if using gas grill or place chips on hot coals if using charcoal.
  • Sprinkle tomatoes with salt and black pepper.
  • Place cuts side up on grill, away from heat.
  • Cover grill.
  • Cook for 8-10 minutes or until skins crack and start to peel away.
  • Remove from grill.
  • Cool until easily handled.
  • Peel off tomatoes into large, bite-size pieces.
  • In a salad bowl, combine tomatoes, mozzarella and basil.
  • For vinaigrette, in medium bowl, whisk together salad dressing, Parmesan cheese and mustard.
  • Pour vinaigrette over salad and toss.
  • Serve immediately.

Nutrition Facts : Calories 188.3, Fat 12, SaturatedFat 6.4, Cholesterol 45.6, Sodium 481.6, Carbohydrate 9.2, Fiber 1.6, Sugar 5.6, Protein 12.1

6 medium tomatoes, cut in half
8 ounces fresh mozzarella cheese
15 fresh basil leaves, finely chopped
1/2 cup oil-and-vinegar salad dressing
1/4 cup parmesan cheese, grated
2 teaspoons Dijon mustard

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