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Smoked Marinara

Smoked Marinara.png
Smoked Marinara.png

Tomatoes are at their peak right now...so Vindulge blogger, Mary Cressler, and Pit Master, Sean Martin stopped by to share a deliciously-unique recipe. You'll find the recipe for Smoked Marinara below and on the Vindulge blog.

Smoked Marinara:

For the Marinara Sauce

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 small red onion, chopped (1 cup worth)
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • Pinch of red chili flakes
  • 1 teaspoon sugar (optional)
  • ½ cup dry red wine
  • 4 cups smoked tomatoes (should be the equivalent of all 8 of them smoked and peeled)
  • 4 basil leaves

To smoke the tomatoes:

1. Prep your smoker to 250 degrees.

2. Quarter the tomatoes then toss with olive oil, salt, pepper, and old bay seasoning, and place them on a foil lined sheet pan. Smoke them for up to 2 hours.

3. Remove from smoker and peel the skins from the tomatoes while they are still warm. Set aside.

For the sauce

1. Heat olive oil in a large skillet set to medium. Add onions and let them cook about 12-15 minutes, until soft and sweet. Add the garlic, salt, pepper, chili flakes, and sugar (if using), and let cook 1 additional minute.

2. Add the red wine and cook 2-3 more minutes, until the sauce has reduced. Add the tomatoes and simmer on low for 15-20 minutes. Blend the sauce with a hand immersion blender to break up the chunks, or use a potato masher to get to a consistency you like.

3. Just before finishing add 2-4 whole basil leaves and stir them in. Just before serving, remove the basil leaves.

If using for pasta — Warm up the sauce in a large skillet while noodles are cooking. Save ¼ cup of the salted pasta water. Add 1 tablespoon butter to the sauce and let it melt. Add the ¼ cup of pasta water, then toss the sauce with the noodles, and sprinkle some fresh grated Parmesan cheese. Yum. This is how we did it, pictured above.