With a knife, take out the core of the tomatoes.

Once you've taken out the core, slice each tomato in quarters and proceed to remove the seeds from the tomatoes.

Put your tomatoes on a rack and sprinkle them with kosher salt, and pepper.

Once your tomatoes are in the smoker, put the temperature to 250ºF (121ºC), put the cook time for 1 hour and 30 minutes, and the smoke time for 1 hour. Add four hickory bisquettes at the bottom.

While the tomatoes are smoking, pour oil on a frying pan and add your diced onions, garlic, and thyme.

Once your garlic, onions, and thyme give a golden-brown colour, turn off your pan.

After your tomatoes are smoked, bring them out and puree them in a food processor. Add balsamic vinegar when the tomatoes are pureed.

Mix your pureed tomatoes with the onion, garlic, and thyme in the frying pan, and add two more pieces of thyme.

Let your tomato, garlic, onion, and thyme mix continue to simmer on the frying pan for 30 minutes.

After 30 minutes are over, you can enjoy your tomatoes on a cracker or by themselves!

Recipe by: Smokin’ with Joe