Pasta with crab and roasted smoked tomatoes from Maggie's Christmas by Maggie Beer

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Notes about this recipe

  • foodgloriousfood on May 21, 2021

    My smoked tomatoes didn’t have a smoky flavor at all. As you just put a small slit in the skin before smoking them I wonder if a smoky flavor is even achievable in the 20mins Maggie suggests. I tried doing them for 35 mins and still nothing. I would like to try smoking tomatoes again with a lot more wood chips. I ended up adding a smoked cherrywood salt instead of plain salt to the dish to get some smokiness into it.The dish itself is pleasant and fresh and light but needed more oomph. I ended up whisking some extra lemon juice and a good olive oil and tossing that through. Maybe some Merquen (smoked chili flakes) would be good too. Maggie said use large shells but I would suggest medium sized shells. My large shells were far too large and cumbersome to eat. I don’t know if I would make this again, although if I succeed at smoked tomatoes maybe I would give it another whirl.

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