FETTUCCINE WITH SMOKED TOMATO SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
- Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
- Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
- When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
- Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
- (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)
SMOKY GRILLED TOMATO COCKTAIL SAUCE
Provided by Bobby Flay
Categories appetizer
Time 35m
Yield approximately 1 1/2 cups
Number Of Ingredients 10
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.
SMOKED TOMATO PASTA SAUCE
This is for a Cameron Stovetop Smoker. I have no idea how well it would adapt to a different type of cooking device. The resulting sauce is smokey and complex, not really Italian, but definately "wow."
Provided by gourmetmomma
Categories Sauces
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 206.2, Fat 14.3, SaturatedFat 2, Sodium 599, Carbohydrate 19, Fiber 4.9, Sugar 9, Protein 4
SMOKY TOMATO SAUCE
Yield makes about 3 1/2 cups
Number Of Ingredients 11
Steps:
- Prepare a medium-hot fire (400°F) in a wood-fired grill. Or, if poaching the shrimp in an oven, cook the tomatoes and shallots there as well. Place them on a grate or a grill pan to mark and cook as directed.
- Combine the tomatoes, shallots, 3 tablespoons of the olive oil, salt, and the black pepper in a bowl and toss to coat. Grill the tomatoes and shallots, cut side down, for 15 minutes, or until they are softened and the skins have shriveled. Remove from the grill and spread on a baking sheet to cool to the touch. Remove the tomato skins and shallot peels, then chop the vegetables. Combine in a bowl along with any juices and set aside.
- Whisk the poaching liquid, lemon juice, and vinegar together in a bowl. Gradually whisk in the remaining 1/2 cup olive oil to make an emulsion. Stir into the tomato mixture and add salt and white pepper to taste. Stir in the chopped herbs. Set aside for 20 minutes for the flavors to come together. Serve as a dip for the shrimp.
BBQ SAUSAGES WITH SMOKY TOMATO SAUCE
Light a barbie and grill these sausages with a smoky tomato sauce, perfect for kids and adults alike. They're great for a family barbecue or a camping holiday
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- To make the sauce, combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar has completely dissolved and the sauce is glossy. Leave to cool. The sauce will keep in the fridge for up to two weeks or freeze for up to two months.
- Heat a barbecue until the coals are glowing white hot. Lay six of the sausages next to each other and push one stick through one end of all the sausages and the other stick through the other ends so the sausages look like a ladder (leave a gap between each sausage). Repeat with the other sausages in batches of six.
- Barbecue the sausages on each side until they are browned and cooked through, then brush with sauce and cook for a minute on each side until sticky-looking. Brush once more with the sauce before serving, and serve the rest of the sauce on the side.
Nutrition Facts : Calories 511 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium
SPAGHETTI WITH SMOKY TOMATO & SEAFOOD SAUCE
Chilli, fennel seeds and smoked paprika add warmth and flavour to a rich tomato sauce, served with seafood in this quick pasta dish
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Boil the kettle and heat the oil in a large, deep frying pan. Add the garlic, chilli and fennel seeds, and sizzle for a few mins. Pour the boiling water into a large pan and cook the pasta following pack instructions.
- Add the paprika, tomatoes, sugar and seasoning to the pan and simmer for 8-10 mins while the pasta cooks.
- Drain the pasta 1 min before the end of the cooking time, reserving a cup of the water. Add the pasta to the sauce with the seafood. Simmer for 1-2 mins, adding a splash of the reserved pasta water if it looks too thick. Toss the pasta through the sauce as it cooks. Add the herbs and black pepper, then serve.
Nutrition Facts : Calories 638 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 0.7 milligram of sodium
GRILLED SALMON AND SMOKEY TOMATO-CHIPOTLE SAUCE
My Favorite fish Salmon is one of the richest, strongest flavored fish available, it combines well with piquant sauces. This one is made with tomatoes and chipotle chiles. You can find these chipotles canned in dark red adobo sauce.
Provided by Rita1652
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the sauce: In a medium saucepan, warm the olive oil over medium-high heat. Add the onions and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano, and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes (including the juice) and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.
- Generously brush or spray the salmon fillets with olive oil; season with salt and pepper to taste. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them off the grate with tongs without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.
Nutrition Facts : Calories 480.7, Fat 18.2, SaturatedFat 2.8, Cholesterol 165.4, Sodium 442.9, Carbohydrate 11.7, Fiber 3, Sugar 7, Protein 65.6
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Servings 4Total Time 25 minsEstimated Reading Time 1 min
- 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 min-utes to let flavors meld. Drizzle with oil, top with parsley, and serve with lemon wedges.
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