RICHMOND, Va (WTVR) - Tomatoes are abundant this time of year in markets and fresh-picked from the garden if you're lucky. Executive Chef Tammy Brawley from The Green Kitchen shares a tasty Smoked Tomato Brushetta and Bucatini Arrabbiata with Smoked Tomato recipes perfect to enjoy this Summer.
You can attend her ‘Salt Block Cooking’ Event on Wednesday, July 24th at 6:30pm at Mise en Place.
http://greenkitchenrichmond.com/tag/tammy-brawley/
Smoked Tomato Bruschetta
Approximately 1 pound of fresh tomatoes
4 cloves garlic, finely minced
fresh basil
kosher salt
Toasted baguette slices
Shaved Parmigiano-Reggiano for serving
*special equipment: stovetop smoker
Using a stovetop smoker, sprinkle smoking sawdust chips on bottom of pan. (I used hickory). Spray the drip tray and rack with a non-stick spray and place tray and rack on top of sawdust chips. Place tomatoes on top of rack and place lid on top in a mostly closed position. Turn heat to high. Once you see first wisp of smoke, close lid fully and smoke tomatoes for about 30-45 minutes. Tomatoes should be soft, but not falling apart. Remove to a cutting board, let cool and coarsely chop. Add tomatoes to mixing bowl.
In a small sauté pan, lightly covered in olive oil, sauté minced garlic about 20-30 seconds over low-medium heat. Do not let burn. Set aside to cool and then coarsely chop basil.
Add cooled garlic and chopped basil to chopped tomatoes. Season to taste. Top toasted baguette slices and top with shaved Parmigiano-Reggiano. Serve.
Bucatini Arrabbiata with Smoked Tomatoes
Approximately 6 servings
Approximately 1 pound of fresh tomatoes
Kosher Salt
¼ cup tomato paste
1 tablespoon red chile flakes
1 pound bucatini pasta
¼ cup extra virgin olive oil
sea salt
fresh Parmigiano-Reggiano for serving
*special equipment: stovetop smoker
Using a stovetop smoker, sprinkle smoking sawdust chips on bottom of pan. (I used hickory). Spray the drip tray and rack with a non-stick spray and place tray and rack on top of sawdust chips. Place tomatoes on top of rack and place lid on top in a mostly closed position. Turn heat to high. Once you see first wisp of smoke, close lid fully and smoke tomatoes for about 30-45 minutes. Tomatoes should be soft, but not falling apart. Remove to a cutting board, let cool and coarsely chop.
In a large stockpot or pasta pot, bring 6 quarts of water to a boil and add 1-2 tablespoons kosher salt. Add pasta and stir to keep from sticking. Cook approximately 7-9 minutes. Drain, reserving ¾ cup pasta water.
Meanwhile, combine tomato paste and pepper flakes in a large pot and stir over low heat, just until fragrant. Stir in roughly chopped tomatoes and remove from heat.
Return pasta to pot and stir in tomato sauce. If too dry, add drops of reserved pasta water, until desired consistency is achieved. Season with sea salt as necessary and add ¼ cup olive oil, tossing well. Serve with freshly shaved Parmigiano-Reggiano.
