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Ingredientes
- 2 lb tomatoes, halved and seeded
- 3 Tbsp. extra virgin olive oil (45ml)
- 1 Tbsp. white sugar (15ml)
- 5 x garlic, peeled
- 3 c. hickory wood chips (750ml)
- 3 Tbsp. cider vinegar (45ml)
- 2 Tbsp. brown sugar (30ml)
- 1 tsp grnd allspice (5ml)
- 1/2 tsp grnd cumin (2.5ml)
- 1/4 tsp grnd nutmeg (1.25 ml)
- 1 tsp Worcheshire Sauce (5ml)
Direcciones
- Place 1 c. of the wood chips in water to soak for 30 min.
- Place the tomatoes on a perforated grill baking sheet and drizzle with 1 Tbsp. of oil till well coated. Sprinkle with sugar. Place the cloves in individual tomato halves.
- Preheat the grill to high heat on one side and off on the other.
- Prepare a smoke package. Squeeze the excess water from the wood chips and place in the centre of a large piece of foil. Add in the remaining dry wood chips and mix lightly. Fold the foil around the wood chips to create a smoke package. Using a fork, poke holes on both sides of the package to release the smoke.
- Place the smoke package directly over the heat source and close the lid. Wait for smoke.
- Place the tomatoes on the side of the barbecue where there is no direct heat. Close the lid and smoke the tomatoes for 1 1/4 hrs.
- Once fully smoked place the tomatoes and garlic to a blender and blitz. Saute/fry onions in oil till tender - approximately 2 min. Pour the blender mix into a sauce pan. Add in vinegar, brown sugar, allspice, cumin, nutmeg and Worcheshire Sauce.
- Simmer over medium heat for 30 min till thickened. Season to taste and leave to cold in the fridge. This will keep for up to 1 week covered in the fridge.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 967g | |
| Calories 701 | |
| Calories from Fat 377 | 54% |
| Total Fat 42.81g | 54% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 2119mg | 61% |
| Total Carbs 78.77g | 21% |
| Dietary Fiber 10.8g | 36% |
| Sugars 61.47g | 41% |
| Protein 8.46g | 14% |
