Yield: 4-6 servings
Ingredients
- 2 pound of tomatoes – (500grams)
- 1 teaspoon of sugar – (5ml)
- ¼ teaspoon of chili flakes – (1.25ml)
- 5 tablespoons of fresh diced oregano – (30ml)
- 3 tablespoons of fresh chives – (30ml)
- 1 table spoon of minced garlic – (15ml) – or to taste
- ¼ cup of olive oil – (60ml)
- ¼ cup shallots, sliced thinly – (60ml)
- 2 tablespoons of balsamic vinegar – (30ml)
- Tabasco – to taste
- 2 handfuls of hickory wood chips dry
- 1 handful of hickory wood chips soaked in cold water for 30 minutes
Directions
- Seed and quartered tomatoes and sprinkle them with sugar and chili flakes.
- Preheat barbecue to the temperature of 225°F (115°C). Drain hickory chips and place them onto a large piece of foil. Add dry wood chips and close foil around it to make a package. Using a fork, poke holes in the package in several places on both sides. Place the smoke package directly on top of the flame.
- If you have a grill with multiple burners, leave only 1 burner on – that should be the burner upon which the smoke package rests. The other burner should stay off.
- Place seasoned tomatoes on grill over the burners that are turned off. Smoke for 40 minutes with the lid down.
- When the tomatoes are done, remove them from the grill and with a spoon scoop out the flesh from the charred skins and place them into a bowl. Crush tomatoes with a fork and mix in oregano, chives, garlic, olive oil, shallots, balsamic vinegar and Tabasco. Mix ingredients until they are well combined and place in the refrigerator to marry the flavors.
- Serve and enjoy!