Step 1

Prep. Pop the stems off the tomatoes and stab them 3 to four times with the tip of a sharp knife so moisture can escape.

Step 2

Fire up. Set the temp for a smoker or the indirect zone of a grill to about 200 to 225°F (93.3 to 107.2°C). Don’t get much hotter than this. Spread the tomatoes around on the cooking surface, trying to leave a little room between them. Throw wood on the fire to get some smoke rolling. Every 60 minutes throw on some more smoke wood. And after 3 hours roll them around a bit. When they have shrunk to about 25% of their original size, darkened, but before they start to get hard and are pliable like raisins, they are done. If you plan to keep them for more than a few days, throw them in the fridge. I make bags full and freeze them for use year-round.