Grill-Smoked Canned Tomatoes: Smoke wood chips as directed. Use 2 cans (28 ounces each) whole peeled plum tomatoes, drained and halved. Place tomatoes in large disposable perforated aluminum grill pan or on metal rack placed in large disposable aluminum roasting pan. Smoke 20 to 30 minutes or until tomatoes have a smoky aroma.
Oven-Smoked Fresh or Canned Tomatoes: Place 2 cups wet wood chips in large disposable aluminum roasting pan or foil-lined roasting pan. Add rosemary; mix well. Place a metal rack over wood chips. Place 1 1/2 pounds plum tomatoes, quartered, or 2 cans (28 ounces each) whole peeled plum tomatoes, drained and halved, on rack. Cover tightly with foil. Bake on lowest rack of preheated 475°F oven 30 minutes or until tomatoes are tender and have a smoky aroma.
Test Kitchen Tips:
• If using Grill-Smoked or Oven-Smoked Canned Tomatoes to prepare soup, decrease vegetable stock to 2 cups and add 2 cups of the tomato juice from the canned tomatoes.
• If your grill does not have a smoker tray, place wood chips on a large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil. Continue as directed.
• Serve leftover Poblano Cornbread Croutons on a salad or use to prepare cornbread stuffing.