Almost any food can be flavoured and cooked in smoke at different temperatures. In the search for ever more creativity, professional chefs will stop at nothing, even liquids are smoked! Tomatoes are particularly suitable for smoking. They should first be caramelised in the oven for a few hours at a low temperature. This enhances their flavour and prevents them from being lost in the smoky aroma. Use a dry, coated pan for smoking. Ideally a discarded Teflon pan that is no longer used for anything else. Fill the bottom of the pan with wood chips of your choice and place the tomatoes on a grid on top. Cover the whole thing well with aluminium foil and get the wood smoking over a medium heat..