Ingredients

• 4 large, ripe Tomatoes (Heirloom Tomatoes are good for this recipe)
• 3 cloves of Garlic, halved
• ¼ White Onion, diced
• 1 Tbsp Olive Oil
• 1 Tbsp Balsamic Vinegar
• Salt & Pepper

Directions

1. Quarter tomatoes and place on an aluminium tray.
2. Set up Smoker and smoke tomatoes for 1.5 hours at 200°F (93°C) with Hickory Bisquettes.
3. Heat olive oil on low-medium heat in a medium sized saucepan.
4. Add garlic and onion and sauté until translucent.
5. Add smoked tomatoes to the saucepan and simmer on low heat for 1 hour or until sufficiently reduce, stir on a regular basis to keep sauce from sticking to the base of the pan.
6. Add balsamic vinegar and salt & pepper to taste.
7. If you prefer a smoother sauce puree the sauce in a blender or with a hand blender to desired texture.

Compliments of Bradley Canada