Smoky Grilled Tomato Cocktail Sauce Food

GRILLED SHRIMP WITH SMOKY GRILLED TOMATO COCKTAIL SAUCE

Steps:

• Heat a grill to high. Brush the tomatoes with olive oil and season with salt and pepper. Grill until slightly charred and soft, flipping halfway through, 4 to 6 minutes.
• Place the tomatoes, honey, chipotle, horseradish, Worcestershire sauce, lime juice, cilantro, a pinch each of salt and pepper and a touch of olive oil in a food processor and process until slightly smooth. Serve with grilled shrimp.

SMOKY GRILLED TOMATO COCKTAIL SAUCE

Steps:

• Heat grill to high.
• Brush tomatoes with oil and season with salt and pepper. Grill until slightly charred and soft. Place tomatoes, honey, chipotle, horseradish, Worcestershire, lime juice, cilantro, salt and pepper and a touch of olive oil in food processor and process until slightly smooth. Serve with shrimp.

GRILLED SHRIMP WITH GRILLED TOMATO COCKTAIL SAUCE

Steps:

• Prepare a grill or large grill pan for high heat.
• Put the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.
• Arrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat.
• Combine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.
• Toss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.

GRILLED TOMATO-TARRAGON COCKTAIL SAUCE

Steps:

• Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Grill for 2 to 3 minutes or until the skins are lightly charred.
• Place tomatoes and remaining ingredients, except tarragon, in a food processor and process until smooth. Add the tarragon and pulse a few times. Pour into a bowl and serve at room temperature. Garnish with additional tarragon, if desired.

GRILLED-TOMATO SAUCE

Steps:

• Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush grill and the tomatoes with oil. Season tomatoes with salt and pepper.
• Grill tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel tomatoes; discard skins.
• Put tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. Sauce can be refrigerated in an airtight container, up to 3 days.

SMOKY GRILLED VEGETABLES

Steps:

• Brush vegetables with oil to coat.
• Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
• Preheat grill for high heat.
• Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.

SMOKED TOMATO PASTA SAUCE

Steps:

• Make an aluminum foil "basket" that fits on the top of your smoker rack and allows clearance between the top of the basket and the lid and sides of the smoker.
• Place the tomatoes, whole garlic cloves, and 1/2 cup fresh basil in the basket. Drizzle with olive oil.
• Place 2 to 4 Tablespoons of wood chips in the bottom of your smoker. (I use Apple for this). Assemble smoker according to manufacture's directions.
• Place smoker on burner on high.
• Cover when wisps of smoke begin to rise, and cook 45 to 60 minutes on medium low.
• Remove from heat, keep covered an additional 10 minutes.
• Uncover. Remove the basil and throw it out. (It is bitter and has given all it's flavor out).
• Remove the garlic pods. If you didn't peel them, squeeze the soft garlic out of the peel. Put the garlic into a medium bowl and mash it with a fork.
• Carefully tilt the aluminum basket into the small bowl and pour the liquid into the bowl (about 1/2 cup of tomato juices).
• Chop the tomatoes and add them to the bowl. Add the remaining 1/2 cup fresh basil, the caramelized onions and salt. Taste and add additional salt if needed. (We used a pinch of smoked salt and it was amazing).
• If you prefer a smoother sauce, puree some or all with your blender or food processor.
• Serve over cooked pasta with some grated fresh parmesan.

SMOKY TOMATO SAUCE

Steps:

• Grill tomatoes, turning occasionally, until skins are blackened and split, about 4 minutes. Press through a sieve set over a medium bowl; discard solids. Whisk in anchovies, garlic, harissa, vinegar, and 2 tablespoons oil; season with salt and pepper.
• Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let flavors meld. Drizzle with oil, top with parsley, and serve with lemon wedges.
• DO AHEAD: Smoky Tomato Sauce can be made 1 day ahead. Cover and chill.

STOVE TOP SMOKER TOMATO SAUCE

Steps:

• Smoke your tomatoes: Because of the short smoking time, use an assertive wood like 1 Tblsp hickory or mesquite wood chips.
• Cut the core of the tomatoes with a paring knife, then cut the.
• tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves up side by side and cut side up on the smoking rack.
• Season the cut side of the tomatoes with a generous sprinkling of salt & pepper.
• Smoke the tomatoes until softened, but not mushy; 10 minutes over the heat after closing the smoker lid, and about 20 minutes off the heat with the smoker lid closed. Check the tomatoes for doneness after standing off heat for 10 minutes.
• Cool the tomatoes to room temperature and slip off the skins. Chop coarsely.
• Heat the olive oil in a heavy 2 qt saucepan over medium heat. Stir in the garlic and cook, shaking the pan until you can smell it, about 1 minute. Stir in the onion, season lightly with salt, and add the red pepper flakes. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is softened, about 4 minutes.
• Stir in the tomatoes and cook until most of their liquid is evaporated, about 5 minutes.
• Adjust the heat so the sauce is barely simmering. Taste the sauce and add salt to taste if necessary. Cover the pan and cook until the tomatoes are completely tender, about 10 minutes.
• Pass the tomato sauce through a food mill fitted with a fine disc. If you don't own a food mill, scrape the sauce into a blender and blend, using quick pulses until the sauce is fairly smooth. Stir in the cilantro. Serve warm. The sauce may be prepared up to three days in advance and stored, covered, in the refrigerator. It may also be frozen for up to.
• two months. Warm the sauce in a small saucepan before serving.