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Ingredients
- 2 lb ripe tomatoes
- 1/4 x recipe smoked tomatoes peeled
- 1 1/2 Tbsp. balsamic vinegar Salt to taste Fresh grnd black pepper to taste
- 2/3 c. extra virgin olive oil
Directions
- Mound 2 pounds of charcoal in the basin of a barbecue, and light. Let the charcoal burn till white, and spread into a single layer. Scatter a generous handful of mild-flavored wood chips over the coals, and place top rack on the barbecue. When the wood chips begin smoking, place the tomatoes on barbecue rack, and close lid. Smoke tomatoes about 8 min, till slightly cooked. Transfer to a large bowl, and let cold.
- Makes 4 c..
- TO MAKE VINAIGRETTE: Scoop the seeds and inner flesh of tomatoes, and place in a strainer over a bowl. Reserve outer flesh. Using a rubber spatula, press through strainer, creating a liquidy puree. Throw away any seeds which are left in the strainer. Add in the vinegar, salt, and pepper to liquid. Drizzle in extra virgin olive oil while whisking.
- Cut the outer flesh of the tomatoes into a 1/4 inch dice. Stir into the vinaigrette.
- Makes 1 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 983g | |
| Calories 1424 | |
| Calories from Fat 1287 | 90% |
| Total Fat 145.68g | 182% |
| Saturated Fat 20.14g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 1991mg | 57% |
| Total Carbs 32.91g | 9% |
| Dietary Fiber 10.1g | 34% |
| Sugars 22.08g | 15% |
| Protein 7.39g | 12% |
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