| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Ckright3 | 1 | servings | |
INGREDIENTS
| 4 | lg | Ripe tomatoes -; (2 lbs total) |
| 4 | Rosemary sprigs; 2" long | |
| 4 | lg | Garlic cloves |
| 1 1/2 | ts | Balsamic vinegar |
| Salt; to taste | ||
| Freshly ground black pepper; to taste |
INSTRUCTIONS
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 1 1/2 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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