Rinse the cherry tomatoes and place them in a bowl.
Next, grab a handful of fresh basil and slice into thin strips and set aside.
In a gallon size plastic bag, add the tomatoes, fresh basil, Balsamic vinegar, goat cheese crumbles, olive oil, salt, and pepper.
Zip the plastic bag closed and shake well to combine all the ingredients. Place baggie in refrigerator and marinate for at least 2 hours.
After the tomatoes have marinated, start preparing your smoker by getting the wood chips or chunks ready, filling your water pan (add the liquid smoke in this step if you wish to) and then light your smoker.
Preheat the smoker to 225°F.
While your smoker is preheating, pour the cherry tomatoes and remaining marinade onto a piece of long aluminum foil.
Fold the aluminum foil around the cherry tomato mixture and form into a loose pocket. Before closing the pocket, add 1 Tablespoon of water. Slightly close the aluminum pocket, leaving a small opening.Expert Tip: The reason you want to seal the foil packet loosely and leave a small opening is so the tomatoes don't dry out and become shriveled during the smoking process. This method also allows just enough smoke to enter to provide that smokey flavor. You can also opt to poke holes in the foil packet with a fork to allow the smoke to penetrate the tomatoes.
When the smoker reaches an internal temperature of 225°F, place the foil packet containing the tomatoes in the smoker and smoke for 1 hour.
After the tomatoes are done smoking, open up the aluminum pocket and pour tomatoes into a bowl.
Top these smoked tomatoes with more fresh sliced basil and goat cheese crumbles. Add a bit of fresh ground pepper and you are ready to eat!