INGREDIENTS

INSTRUCTIONS

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 1/4
inch dice. Stir into the vinaigrette. Makes 1 1/2 cups.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
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 1/2 Vegetable; 0 Fruit; 29 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”