- SMOKED TOMATO SAUCE
Served at our 2008 Grillfriends Dinner with Polenta with Persian Feta and Smoked Pork Tenderloin. From the kitchen of Consulting Chef, Christine Ferris.
Ingredients:
Smoking tomatoes gives them a rich quality that makes both sauces and soups taste terrific! It is an easy process that can be done up to 5 days ahead of when you want to use the tomatoes-store in a covered plastic container in the refrigerator. Use large, vine ripened tomatoes for best results.
12 medium tomatoes
Shadowland smoking wood chips (alder, apple, grape vines, tea, or any type of hardwood).
Directions:
Soak the wood chips for an hour. Make a packet with foil and place the chips in the packet, seal and poke holes in the packet to allow smoke to escape.
Preheat the grill to medium. Core and slice 12 tomatoes in half horizontally, then seed in a bowl of water. Place smoking chips on heating unit of the grill and allow to start smoking. Turn grill to low heat and try and maintain a temperature of around 150 degrees.
Spray the grill, or wipe down good with olive oil to prevent tomatoes from sticking. Place tomatoes flat side down on the opposite side of the grill from the coals. Cover the barbecue, and let smoke for 1 to 2 hours, adding more chips if the smoke dies down. Tomatoes should be nicely browned and have a lightly smoky smell. Enjoy!
To create a tomato sauce, simply bring the tomatoes to room temperature and add fresh basil to taste and sautéed onions and garlic. Season to taste with salt and pepper then enjoy on your favorite meat, pasta or crostini!
