INGREDIENTS

INSTRUCTIONS

Using a knife, remove stem from red tomatoes and mark an X on the other end
of tomato. Place in boiling water for 30 seconds and remove. Immediately
place in ice water. Drain and peel skin off. Cut tomato in half crosswise
and squeeze out all seeds and pulp. Line the bottom of an aluminum pan with
dry wood chips. Place tomatoes on a glazing rack and insert on pan. Cover
with aluminum foil and place over high heat on stove top. Allow tomatoes to
heavy smoke 3 to 4 minutes. Remove rack and allow tomatoes to cool. Chop
tomatoes and add to soup.
All recipes courtesy of The Greenbrier
CHEF DU JOUR ROBERT WONG SHOW #DJ9451
Busted and entered for you by: Bill Webster
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