smoked tomato sauce

This is no ordinary Pomodoro Pasta! The tomatoes used in the sauce are lightly smoked first to add an unexpected complexity to this dish.

Smoked Pomodoro Pasta

wood chips

roma tomatoes (halved and seeded)

olive oil

garlic (smashed)

tomato paste

basil

salt

balsamic vinegar

butter

linguine pasta

(for garnish (optional))

Scatter wood chips in a medium cast-iron skillet and heat over high until chips begin to smoke, about 5 minutes. Cut a 24 inch sheet of heavy-duty aluminum foil and fold in half three times to make a thick square (or rectangle). Carefully place over chips and set tomato halves, cut sides up, on top; remove skillet from heat. Cover with foil and top with another medium skillet. Let tomatoes sit until barely softened and smoky, 5–8 minutes. Transfer tomatoes to a plate and let cool slightly.

Transfer tomatoes to a blender or food processor and puree to a chunky consistency. Heat olive oil in a medium skillet over moderate heat. Add tomatoes, garlic, tomato paste, basil and salt. and simmer for 15-20 minutes or until sauce is slightly thickened.

Meanwhile, boil pasta according to instructions and drain.

Add butter and balsamic vinegar to sauce during the last few minutes of cooking.

Toss pasta with sauce and garnish with parmesan and basil, if desired.

Smoke fresh tomatoes to add an incredible mild smokey flavor to a traditional Tomato Marinara Sauce. This Smoked Sauce an be used for pasta, pizza, lasagna, or meatball sandwiches.

Smoked Tomato Marinara Sauce Recipe

beefsteak tomatoes (Any large ripe tomato works)

extra virgin olive oil

pepper

Old Bay Spice seasoning

red onion, finely diced (small onion)

garlic,

red chili flakes

dry red wine

sugar (optional)

basil leaves, diced

Prepare Smoker

Prepare and Smoke Tomatoes

Quarter the tomatoes, remove stems, and 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 or until they look slightly soft and roasted.

Peel

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

To Smoke the Tomatoes:

Cook Onions and Garlic

Heat olive oil in a large skillet set to medium. Add onions and let them cook about 10 minutes until soft and sweet. Add the garlic, salt, pepper, chili flakes, and let cook 1 additional minute.

Add Liquids and Simmer

Add the red wine and cook 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. Taste the sauce and add sugar if it is not sweet enough. This will vary depending on the ripeness of the tomatoes.

Add Basil and Serve

Add basil and stir them in. Just before serving.

For the Smoked Sauce:

If using canned San marzano tomatoes, should they be drained first, using just the tomatoes to smoke?

This smoked marinara sauce is phenomenal! I made this to use for your smoked sausage lasagna! It was totally worth the time to smoke the tomatoes and make the sauce. It was not overpowering, just a hint of smoke. But it took the lasagna to the next level! Next time, I’ll make multiple batches and freeze some.

The smoke flavor added to the tomatoes sounds perfect!

Top 2 smoked tomato sauce recipes from across the web

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Smoked Pomodoro Pasta

Smoked Tomato Marinara Sauce Recipe

Top 2 smoked tomato sauce recipes from across the web

The most viewed smoked tomato sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Pomodoro Pasta

Smoked Tomato Marinara Sauce Recipe

The most viewed smoked tomato sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine