Should I peel and smoke the tomatoes or make the sauce and then smoke it???
I tried this once & it was very good. I sliced the tomatoes in half & smoked them for a couple hours first, same with the garlic & onions.
I peeled and then smoked them. It turned out excellent. Going to do another batch next week and smoke a little longer.
Thanks for the update. I was wondering if you smoked all the tomatoes you were using for the Marinara, it might be too smoky.
How long did you smoke the first batch, and what bisquette did you use?
Whoa ... that sounds good! I will try it. I usually smoke just my Onions but never thought to do the Maters ;)
Quote from: Habanero Smoker on September 19, 2015, 02:19:06 AM
Thanks for the update. I was wondering if you smoked all the tomatoes you were using for the Marinara, it might be too smoky.
How long did you smoke the first batch, and what bisquette did you use?
I smoked them for an hour in hickory. I am trying to recreate a meal that I ate at a winery last month. "Lamb Merguez Sausage in hickory smoked marinara sauce". It was one of the best meals I have eaten in years.