Step 1: Char-Coal!! FIRE FIRE, hehe, FIRE!
Let the charcoal burn up for at least 30 minutes so there is no flavor from the fluids left, and to maximize the heat.
Step 2: Prep the tomatoes, and hydrate your wood.
I chose to leave the core/stem because I am going to roast them upside down and didn't want the moisture to escape. I guess you could do it either way.
Also, if you want some smokey flavor, you should get your favorite wood of choice and hydrate them in warm water for at least 20 minutes. This prevents them from just burning up. I used oak chips that are typically used for wine, but it's all I had laying around.
Step 3: Almost Time To Burn 'em up.
Place the tomatoes stem side down on your rack and cover with foil. Only cover the top as you are trying to trap the heat and smoke inside. If you cover the bottom where the grates are then you'll be doing nothing more than what you could do in the oven.
Go ahead and move the charcoals around so you have an even flat space to put the rack on.
Step 4: Time To Burn 'em up.
Be sure to close all vents of your grill. You wouldn't wanna lose any of that smoke now "wood" ya. :P
Step 5: Shock and Timing
As I mentioned in the intro, I'm using the tomatoes for a salad of sorts, so I only burned them up for about 10 minutes. If you would like to use the tomatoes in a coulis or soup, feel free to let them go longer. I wouldn't recommend any longer than 20-30 minutes either way though.
When your happy with how the tomatoes look / feel (yes, feel, squeeze them to see how much they've cooked) remove them from the grill and RUN RUN RUN to the ice bath. Drop all the tomatoes into the water... BECAREFUL, THEY ARE HOT. Use two forks to protect your girly hands.
Let them rest in the ice bath for 10 or 15 minutes, or until cold.
Step 6: Peel and Seed...
That's all folks! Do whatever you want to with your fire roasted / smoked tomatoes.
Pics from the finished salad will appear tomorrow.