Smokey Tomato Salad Dressing Food

SMOKED TOMATO SALAD DRESSING

Steps:

• Cut tomato in half horizontally.
• Squeeze out all juice and seeds into the sink or dustbin.
• Chop tomato flesh into bite-size pieces.
• In a bowl, combine olive oil, Liquid Smoke, sugar, salt and garlic.
• Add chopped tomato.
• Marinate 45 minutes.
• After marinating, place tomato mixture into container of blender and blend 1 to 2 minutes.
• Add capers, mayonnaise and parsley.
• Blend an additional 3 to 5 minutes.
• Refrigerate.

SMOKED PAPRIKA VINAIGRETTE

Steps:

• Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.

ORZO WITH SMOKEY TOMATO VINAIGRETTE

Steps:

• Place the tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 minutes. Set aside to cool.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
• For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth.
• Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve.

SMOKEY TOMATO SALAD DRESSING

Steps:

• In small bowl, whisk all ingredients together until combined.
• Drizzle over salad mixture of choice.

SMOKED TOMATOES

Steps:

• Soak the wood chips in water 1 hour, then prepare your grill for smoking.
• Season the tomatoes with salt and pepper. Divide the herbs between the disposable pie pans, then add the tomatoes, cut-side down.
• Once the grill reaches 250 degrees F, place the pans with the tomatoes on the cooler side of the grill. Close the grill and let smoke until the tomatoes are tender, 30 to 40 minutes. If using a gas grill, turn off the flame and let the tomatoes sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.

CHEFS SALAD WITH APPLEWOOD SMOKED BACON TURKEY AND TOMATO-Y FRENCH DRESSING

Steps:

• Arrange lettuce on a serving platter and top with turkey, Cheddar, ham, carrots, olives, and onion. Arrange eggs alongside the edges of platter.
• In a medium bowl, whisk together soup, broth, vinegar, paprika, and dry mustard. Season to taste with salt and black pepper. Pour some of the dressing over the salad and reserve the extra to serve alongside.

TOMATO VINAIGRETTE

Steps:

• Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
• Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms

SMOKED TOMATO SALAD

Steps:

• Soak 1/2 cup hickory wood chips in water for at least 1 hour.
• Set up grill for indirect cooking over medium heat (no direct heat source under tomatoes).
• Oil the grate when ready to start cooking.
• Drain wood chips.
• Add to smoke box if using gas grill or place chips on hot coals if using charcoal.
• Sprinkle tomatoes with salt and black pepper.
• Place cuts side up on grill, away from heat.
• Cover grill.
• Cook for 8-10 minutes or until skins crack and start to peel away.
• Remove from grill.
• Cool until easily handled.
• Peel off tomatoes into large, bite-size pieces.
• In a salad bowl, combine tomatoes, mozzarella and basil.
• For vinaigrette, in medium bowl, whisk together salad dressing, Parmesan cheese and mustard.
• Pour vinaigrette over salad and toss.
• Serve immediately.

SMOKY THOUSAND ISLAND SALAD DRESSING

Steps:

• In a small bowl, combine all the ingredients; stir until well-blended. Store, uncovered, in the refrigerator.