Smoked Tomato Salsa Recipe

This Smoked Tomato Salsa recipe combines hickory-smoked tomatoes with fresh oregano, chives, garlic, shallots, olive oil, balsamic vinegar, and Tabasco for a bold and flavorful barbecue condiment. Featured on License to Grill with Rob Rainford, this easy salsa develops deep smoky character while keeping the fresh brightness of herbs and tomatoes.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Smoked Tomato Salsa recipe appears in The Engagement episode and reflects the show’s creative approach to using the barbecue for much more than grilled meats. Instead of simply chopping raw tomatoes into a salsa, the tomatoes are slowly smoked over hickory wood to create a deeper, richer flavour.

On License to Grill, Rob Rainford often uses wood smoke to transform familiar ingredients, and tomatoes are particularly well suited to the technique. Their natural sweetness intensifies as they cook, while hickory smoke adds a savoury barbecue character.

The finished salsa is refrigerated before serving so the flavours have time to blend. The result is smoky, bright, tangy, and versatile enough to serve with grilled meats, seafood, vegetables, or crusty bread.

Ingredients

2 pound of tomatoes – (500grams)
1 teaspoon of sugar – (5ml)
¼ teaspoon of chili flakes – (1.25ml)
5 tablespoons of fresh diced oregano – (30ml)
3 tablespoons of fresh chives – (30ml)
1 table spoon of minced garlic – (15ml) – or to taste
¼ cup of olive oil – (60ml)
¼ cup shallots, sliced thinly – (60ml)
2 tablespoons of balsamic vinegar – (30ml)
Tabasco – to taste
2 handfuls of hickory wood chips dry
1 handful of hickory wood chips soaked in cold water for 30 minutes

Method

Seed and quartered tomatoes and sprinkle them with sugar and chili flakes.
Preheat barbecue to the temperature of 225°F (115°C). Drain hickory chips and place them onto a large piece of foil. Add dry wood chips and close foil around it to make a package. Using a fork, poke holes in the package in several places on both sides. Place the smoke package directly on top of the flame.
If you have a grill with multiple burners, leave only 1 burner on – that should be the burner upon which the smoke package rests. The other burner should stay off.
Place seasoned tomatoes on grill over the burners that are turned off. Smoke for 40 minutes with the lid down.
When the tomatoes are done, remove them from the grill and with a spoon scoop out the flesh from the charred skins and place them into a bowl. Crush tomatoes with a fork and mix in oregano, chives, garlic, olive oil, shallots, balsamic vinegar and Tabasco. Mix ingredients until they are well combined and place in the refrigerator to marry the flavors.
Serve and enjoy!

Serving Suggestions

This Smoked Tomato Salsa is an excellent accompaniment to grilled chicken, steak, pork, sausages, or seafood. Its hickory-smoked tomato flavour adds depth to simple grilled proteins, while the herbs and balsamic vinegar keep the salsa fresh and balanced.

For a casual barbecue spread, serve it with toasted bread, grilled flatbread, tortilla chips, or crostini. It also works beautifully spooned over grilled vegetables or used as a topping for burgers and sandwiches.

For entertaining, serve the salsa in a small bowl with fresh herbs scattered over the top. Because it can be prepared ahead and chilled, it is a convenient condiment for backyard gatherings and family-style meals.

Final Thoughts

This Smoked Tomato Salsa recipe transforms a familiar fresh condiment into something deeper and more complex through the use of hickory smoke. The low-temperature smoking process softens the tomatoes and gives them a rich barbecue character, while sugar and chili flakes balance sweetness and heat.

Find more recipes from License to Grill here!