12 large vine ripe organic tomatoes
1 c. olive oil
1/2 c. fresh oregano
1/8 c. sautéed garlic
1/8 c. sautéed shallots
1/2 c. brown sugar
Salt and pepper |
Core tomatoes and split an X down the center, about 1/3 way. Equally divide up ingredients into each tomato. Wrap tomatoes in foil with a chimney at top.
Smoke-cook at 22º5F for 1 hour, or until very tender, over hickory wood, rosemary branches, and garlic skins and peels.
Present on a plate of tossed baby greens with a vinaigrette of your choice and a toasted baguette.
These tomatoes can also be pureed and thickened with a roux for an excellent tomato sauce.
Yield: 12 servings |