Best Smoked Tomato Pasta Sauce Recipes

Smoked Tomato Pasta Sauce image

Provided by gourmetmomma

Categories Sauces

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 8

3 cups roma tomatoes, halved
7 garlic cloves
1/2 cup fresh basil
2 tablespoons olive oil
4 tablespoons wood chips
1/2 cup fresh basil, chopped
1/2 teaspoon kosher salt
1/2 cup caramelized chopped onion

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 Carbonara image

Provided by Kay Chun

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound spaghetti
2 large eggs plus 4 large egg yolks, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
6 ounces thick-cut smoked bacon, cut into 1/4-inch-thick matchsticks
2 tablespoons tomato paste
8 ounces cherry tomatoes, halved

Steps:

Bring a pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
Meanwhile, in a medium bowl, combine eggs and egg yolks, cheese, 1 teaspoon salt and 1/2 teaspoon pepper, and whisk well.
Heat a large skillet over medium. Add bacon and cook, stirring occasionally, until starting to crisp, about 5 minutes. Pour off all but 3 tablespoons bacon grease (reserve any extra for another use). Add tomato paste and cook, stirring, until sizzling and starting to brown, about 1 minute. Add cherry tomatoes and cook, scraping up any browned bits, until softened and juices start to release, about 2 minutes. Remove skillet from heat.
Drain pasta, reserving 1 cup pasta water. Return pasta to pot (off the heat) and add the bacon-tomato mixture. (If necessary, use 2 tablespoons of pasta water to stir up any browned bits on the bottom of the skillet.)
While whisking constantly, slowly drizzle 1/2 cup of the hot pasta water into the beaten egg mixture until well blended. Slowly drizzle the tempered egg mixture into the pasta, tossing the pasta constantly and vigorously, until well incorporated and saucy. Season with salt and pepper. Drizzle in more pasta water if a thinner consistency is desired.
Serve in bowls with more cheese and black pepper.