Smoke Roasted Tomato Sauce
This Smoke Roasted Tomato Sauce is a simple and flavorful way to prepare and preserve those delicious garden tomatoes. Taking the time to slow roast the tomatoes and vegetables over a wood fire concentrates and intensifies the sweetness of the vegetables while infusing everything with a subtle hint of smokiness.
Servings: 1 quart
- 4 pounds tomatoes quartered or halved until all roughly the same size
- 2 carrots peeled and cut into large chunks
- 2 medium onions cut into wedges
- 10-12 cloves garlic minced
- 4 Tablespoons olive oil extra virgin
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/4-1/2 cup beef broth
- 1/2 cup fresh herbs basil, oregano, rosemary are all good!
- Additional salt and pepper to taste
Preheat your grill/smoker to 300 degrees F. I used my pellet grill, but any grill that has indirect cooking abilities and the potential for you to add wood smoke will work. For this smoke I used a mix of alder, cherry, and maple woods.
Cover two large baking sheets with tin foil and arrange the tomatoes, carrots, onions and garlic on top. Drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat everything. Arrange the vegetables in a single layer on each of the baking sheets.
Roast the veggies on your grill for 2-3 hours until everything is tender and starting to turn brown and crisp on the edges (I could have taken my pans off after 2 hours, but I left them on for 3 hours to develop a darker color and more flavor).
Remove your pans from the grill and let them cool until everything can be handled. Place roasted vegetables in a food processor with the beef broth. Pulse several times and then add your favorite fresh herbs. Pulse again until desired consistency is reached. Season with additional salt and pepper, if needed.
Let cool completely before transferring to an airtight container. Will last a few days in the fridge or 2-3 months in the freezer. 4 lbs of tomatoes will yield 4-5 cups of sauce.