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.
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.