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Smoked Tomato Sauce #1

From Lorraine Schneider
  • 12 plum tomatoes cut in half
  • 1 whole head garlic (slice a little off the top)
  • 1 large Portobello mushroom, sliced
  • Salt and pepper to taste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons alder wood chips
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil (fresh is good, but double portion)
  • 1/4 cup Marsala wine (a little more can’t hurt...)

Set up the smoker. Put tomatoes on rack with cut side up. Place garlic and mushroom slices in spaces on rack. Sprinkle with salt, pepper, and wine vinegar. Smoke for 15 minutes using alder wood chips. Save drippings to pour into sauce.

In saucepan with heated olive oil, sauté a couple of cloves of smoked garlic, just long enough to get a flavor. Add mushroom, tomatoes, basil, and Marsala wine. Taste for seasoning. Simmer until it starts to become reduced. Pour over your favorite pasta.

Serves 4.