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Smoker, Barbecue


2 pounds vine-ripened tomatoes
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces bacon, diced
2 cloves garlic, sliced (or more)
1 small yellow onion, finely diced
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup dry white wine
Small bundle fresh oregano
Small bundle fresh thyme

Prepare Grill/smoker
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. If using a smoker start at 230.

you will need either a cast iron or high heat skillet 12 inch or pot/Dutch oven.

Slice Tomatoes in half , drizzle with olive oil and season with salt and pepper. Place on a rack (cooling rack or tray) cut side down.

If using a grill cook till soft and skins start to split (10-30 depending on grill setting/heat and tomato size). If using a smoker, smoke for 30 and then up the heat to 300 and smoke till soft and skins split (should be another 15-30). When done, remove from the heat. Net times are inexact here but tomatoes should be soft to the touch and skins splitting/shriveling up (easy to remove the skin)

If using a smoker up the temp to 450 at this point (note if your smoker doesnt go that high, do this portion on the grill) and place the cast iron pan on the grates, if using the grill, place the pan over the hot side of the grill. Either way give it 5-10 to come up to temperature.

Add a drizzle of olive oil to the pan along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the pan. If you had to switch smoker to grill switch back now with the smoker as high as it will go.

Remove the skins from the tomatoes (they will come off really easy), add the tomatoes to the pan and season with salt and pepper. Close the grill/smoker and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, check after 20 minutes. If tomatoes haven't broken down give it another 20-30. Check one more time. if there are still chunks remove the sachet of herbs and either use a masher or immersion blender to finishing breaking them up. Let it cook 5 more minutes.

You now have a wonderful smoky sauce.

This is a light and flavorful sauce. You can use it as you please (or freeze it for later), but given you are grilling, its good to simply grill and slice some sausage, char some broccoli/broccoli rabe, add that to the sauce, and then add your favorite cooked pasta. Stir in some cheese (parmesan, mozz balls, mozz cubes, or ricotta) let combine for 5 and serve topped with some fresh parsley.

Excellent