Imagine all the savory flavors of a smoked Bloody Mary captured in a single cube. These smoked tomato cubes turn any beer into an instant michelada!
I like experimenting when I light the smoker. I cook on a 48″ offset pit (a stick burner), and when it’s fired up I try to use the extra space. This recipe began as a spur-of-the-moment idea: I grabbed some ripe Roma tomatoes at the store, halved them, tossed them with olive oil and placed them in a pan. On the way out to the smoker I picked a couple sprigs of rosemary and laid them on top for an aromatic boost.
The tomatoes smoked gently for 3–4 hours, enough time to soak up a deep smoky aroma and become very tender so their skins slipped off easily. After peeling, I blended the tomatoes into a smooth puree and seasoned it with classic Bloody Mary-inspired spices.
These smoked tomato cubes are incredibly versatile — a real utility ingredient to keep in the freezer. A few ideas:
- Drop a couple cubes into chili for a smoky, tomato-forward boost.
- Add a cube or two to bolognese or other slow sauces to deepen flavor.
- Add vodka for a classic Bloody Mary.
- Use tequila for a Bloody Maria twist.
- Pop a cube into a tall glass of beer to transform it into a michelada — the cube intensifies flavor rather than watering down your drink.
- Mix a cube into ranch or softened cream cheese for a quick smoky tomato dip.
Smoked Tomato Cubes for Michelada or Bloody Mary
5 from 1 review
- Author: Jess Pryles
Ingredients
2 lb tomatoes
2 tbsp olive oil
2 sprigs rosemary
2–4 cloves garlic
3 limes, juice only
1/2 cup water
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon celery salt
1 teaspoon chipotle powder
Salt to taste
Instructions
- Heat your smoker to 250–275°F.
- Halve Roma tomatoes (quarter larger tomatoes). Toss the pieces with olive oil and place them in a heatproof pan.
- Add the garlic cloves and lay rosemary sprigs on top. Lightly salt the tomatoes and smoke for 3–4 hours, until deeply colored and completely softened.
- Allow the tomatoes to cool slightly, then remove and discard skins, rosemary and the garlic cloves.
- Blend the tomatoes until smooth, adding lime juice, water, garlic powder, onion powder, celery salt and chipotle powder.
- Taste and adjust salt as needed.
- Pour the smoked tomato purée into an ice cube tray and freeze until set. Store the cubes in a sealed container or freezer bag and use as needed.