*  Exported from  MasterCook  *
                          Smoked Stuffed Tomatoes
 Recipe By     : Cookshack
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Large         Firm Tomatoes
    6      Ounces        Artichoke Hearts -- Marinated
   10      Ounces        Frozen Spinach -- Chopped
    5                    Green Onion -- Chopped
    8      Ounces        Cream Cheese -- Room Temperature
    2      Tablespoons   Sour Cream
    1      Teaspoon      Dried Oregano
      1/2  Teaspoon      Garlic Powder
      1/2  Cup           Parmesan Cheese -- Grated
                         Salt And Pepper -- To Taste
                         Bread Crumbs -- Dried
 Cut tomatoes in half down the stem side.  Cut out stems and scoop out all pulp
 and seeds.  Dry inside and out with paper towels.  Sprinkle salt and pepper
 into each half.
 Drain and chop artichoke hearts.  Squeeze all moisture from chopped spinach.
 Chop green onions.  Combine chopped ingredients with cream cheese, sour cream,
 oregano, and Parmesan cheese.  Mix well and stuff each tomato half heaping
 full.  Sprinkle bread crumbs on top.
 Place tomato halves on smoker rack and smoke for 30 to 40 minutes at 225
 degrees or until done to your liking.  Do not over cook.  Tomatoes should be
 still somewhat firm to the touch so they don't fall apart after cooking.
 Recommended wood for smoking: Hickory
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 Smoked Tomatoes
 Smoking tomatoes gives them a rich quality that makes both sauces and soups
 taste terrific. It is an easy process that can be done up to 5 days ahead of
 when you want to use the tomatoes -- store in a covered plastic container in
 the refrigerator. Use large, vine-ripened tomatoes. 
 Prepare the coals by piling briquettes on one side of the barbecue and
 lighting them. Let them burn until they are gray in color. Meanwhile, core,
 seed, and slice about 12 tomatoes in half horizontally, then place in a small
 bowl of water. Remove grill from barbecue and spray with an oil spray. Place
 smoking chips (alder, apple, grape vines, tea, or any type of hardwood) on the
 coals, and put grill back on barbecue. Place tomatoes flat side down on the
 opposite side of the grill from the coals. Cover barbecue, and let smoke for 1
 to 2 hours, adding more chips if the smoke dies down. Tomatoes should be
 nicely browned and have a light smoky aroma.