Yield: 1 servings
|4 larges||Ripe tomatoes -; (2 lbs total)|
|4||Rosemary sprigs; 2" long|
|4 larges||Garlic cloves|
|1½ teaspoon||Balsamic vinegar|
|Salt; to taste|
|Freshly ground black pepper; to taste|
Core the tomatoes and stuff each tomato with a rosemary sprig. Smoke the tomatoes and the garlic cloves in a shallow pan for 1 hour on very low heat (120 degrees) or until they begin to collapse. Discard the rosemary sprigs.
Place the tomatoes with the garlic in a food processor. Pulse until the mixture is pureed. Strain carefully and add the balsamic vinegar and season to taste with salt and pepper. Keep warm. This recipe yields 1½ cups of sauce.
Note: If you do not have a smoker you can do this on the stove top by placing a 6-inch hotel pan with wood chips or dust over a burner and placing the tray of tomatoes in a perforated 2-inch hotel pan on top of the 6-inch pan. Cover tightly and smoke over very low heat. Same method can be used with a large wok.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9618 broadcast 07-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.