| 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
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