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Ingredientes
- 4 lrg Ripe tomatoes - (2 lbs total)
- 4 x Rosemary sprigs, 2" long
- 4 lrg Garlic cloves
- 1Â 1/2 tsp Balsamic vinegar
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
Direcciones
- Core the tomatoes and stuff each tomato with a rosemary sprig. Smoke the tomatoes and the garlic cloves in a shallow pan for 1 hour on very low heat (120 degrees) or possibly till they begin to collapse. Throw away the rosemary sprigs.
- Place the tomatoes with the garlic in a food processor. Pulse till the mix is pureed. Strain carefully and add in the balsamic vinegar and season to taste with salt and pepper. Keep hot.
- This recipe yields 1 1/2 c. of sauce.
- Note: If you don't have a smoker you can do this on the stove top by placing a 6-inch hotel pan with wood chips or possibly dust over a burner and placing the tray of tomatoes in a perforated 2-inch hotel pan on top of the 6-inch pan. Cover tightly and smoke over very low heat. Same method can be used with a large wok.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 670g | |
| Calories 126 | |
| Calories from Fat 11 | 9% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 1579mg | 45% |
| Total Carbs 27.32g | 7% |
| Dietary Fiber 7.9g | 26% |
| Sugars 18.61g | 12% |
| Protein 5.87g | 9% |
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