Smoked vine tomatoes

This idea was given to me by the French chef in the British Club in Abu Dhabi when I told him I was resigning from the Oil company to start a smokery back home in Wales.

The cold smoke takes a long time to effect the tomatoes and they look just the same externally but all the acidity has been removed by the biochemical effects of oak smoking.

The wife of a Welsh chef was delighted to find she could now eat tomatoes, as the acidity had gone.

See recipes-- they make great sauces and he gave me his recipe for smoked tomato soup! 

Number tomatos in packaging:6