I was doing a little experimenting last night and discovered a nice little recipe...
I had a bunch of cherry tomatoes sitting around so I quartered them, thru them in an aluminum tray, added some chopped garlic, salt/pepper, and then drizzled some olive oil over everything. Threw it on my WSM at around 300 for a couple hours with some pecan chips and stirred every half our or so. This might not be anything new, but it yielded a nice fresh smoky marinara. Tasted great but a bit too bold to use as a straight sauce. I'm going to use it as a roasted tomatoe kind of dip, a base for a pasta sauce, or add it to a cheese dip for some added smoky flavor. It was a fun smoke and very cost efficient. I'll be doing it again soon!
Best- Brian
I had a bunch of cherry tomatoes sitting around so I quartered them, thru them in an aluminum tray, added some chopped garlic, salt/pepper, and then drizzled some olive oil over everything. Threw it on my WSM at around 300 for a couple hours with some pecan chips and stirred every half our or so. This might not be anything new, but it yielded a nice fresh smoky marinara. Tasted great but a bit too bold to use as a straight sauce. I'm going to use it as a roasted tomatoe kind of dip, a base for a pasta sauce, or add it to a cheese dip for some added smoky flavor. It was a fun smoke and very cost efficient. I'll be doing it again soon!
Best- Brian