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NO PEALING Smoked Tomato Pasta Sauce/Pizza

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Smoked tomatoes and herbs make an easy and delicious sauce which can be used as pasta or pizza sauce OR as a base for any tomato sauce based dish

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NO PEALING Smoked Tomato Pasta Sauce/Pizza 1 Picture

Ingredients

  • 2/3 of a 10x14 foil pan of tomatoes (any variety will work I just use whater I have in the garden...usually its a mixture of enough to give me the volume I need; cut to sorta consistent sizes)
  • 1 Small handful of fresh basil leaves
  • 2 medium onions (large diced)
  • 2 Medium/Large carrots (large sliced/diced)
  • 1 Stem Fresh Rosemary (leaves removed from stem)
  • 2 Stems Fresh Thyme (leave on stem, it can be removed before final step)
  • 1/2 Bulb of Garlic (10-12 cloves)
  • 2 TBS Italian Seaoning
  • Fruit woods/pellets or one of the "master blends" that use lesser amounts of strong (hickory etc) woods

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

In a 10x14 disposable aluminum baking pan place all ingredients, mixed well

Step 2

Place in smoker at 325f for 3 hours +/- stirring every 30-45 minutes.

Step 3

After 3 hours if MOST of the liquid has been rendered (maybe 1/2" left in bottom of pan) there are 2 choices.

You can leave the tomatoes in the smoker to render the balance of the liquid (leaving enough left to create a sauce of your desired consistency) OR to accelerate the process you can place the mixture in a pot and "cook it down" on the stove top.

Step 4

When tomatoes and herbs are "cooked down" to minimal liquid remove from heat source and remove any stems remaining from the herbs.

Step 5

with food processor or immersion blender fully blend ingredients to create the sauce. Let it cool, bag it and freeze it for later :-)

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If you are not sure what you will be using the sauce for ("will I be making pasta sauce or perhaps a pot of chili?") you can skip the herbs and just smoke/bake the tomatoes using this process and then add the spices and hers as you would if using canned (YUCK) tomatoes :-)


If sauce is too thick after cooking it down don't worry, freeze it and add boulion, water, red wine or a combination of the above, when you are ready to use it in a recipe

If you don't have (or don't want to use a smoker) you can do exactly the same process in the oven or on the grill!

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