Yield: 1 servings
|2 pounds||Ripe tomatoes|
|\N \N||=== VINAIGRETTE ===|
|¼ \N||Recipe smoked tomatoes; peeled|
|1½ tablespoon||Balsamic vinegar|
|\N \N||Salt; to taste|
|\N \N||Fresh ground black pepper; to taste|
|⅔ cup||Olive oil|
Mound 2 pounds of charcoal in the basin of a barbecue, and light. Let the charcoal burn until white, and spread into a single layer. Scatter a generous handful of mild-flavored wood chips over the coals, and place top rack on the barbecue. When the wood chips begin smoking, place the tomatoes on barbecue rack, and close lid. Smoke tomatoes about 8 minutes, until slightly cooked. Transfer to a large bowl, and let cool. Makes 4 cups. TO MAKE VINAIGRETTE: Scoop the seeds and inner flesh of tomatoes, and place in a strainer over a bowl. Reserve outer flesh. Using a rubber spatula, press through strainer, creating a liquidy puree. Discard any seeds that are left in the strainer. Add the vinegar, salt, and pepper to liquid. Drizzle in olive oil while whisking. Cut the outer flesh of the tomatoes into a ¼ inch dice. Stir into the vinaigrette. Makes 1½ cups.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 1450 Calories (kcal); 147g Total Fat; (87% calories from fat); 7g Protein; 40g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 ½ Vegetable; 0 Fruit; 29 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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