Recipe of the Month

Ingredients:

• 3-4 vine ripened tomatoes
• 3 cups of cider vinegar
• 4 TBL EVOO
• Pinch of salt
• Pinch of white pepper

Method:

1. Smoke tomatoes at 225°F for about an hour and a half in a pan. If you don’t have a smoker, roast the tomatoes in an oven at the same temp and amount of time in a pan.
2. While this is working reduce 2 ¾ cups of vinegar to sec (sticks to the back of a spoon like honey), careful not to burn it.
3. Remove the stems of the tomatoes in a bowl (so to save the juices).
4. Add the tomatoes, reduced vinegar, ¼ cup of non reduced vinegar, EVOO, salt and white pepper to a food processer.
5. Pulse till almost smooth.
6. Put in a non-reactive container (plastic) and let cool in the fridge.
7. For those of you without a smoker you can do a few things to make up for it. Buy some liquid smoke from your local grocery store and add to taste (probably just a few drops). Also, replace the salt with Smoked salt, which again can be found at your local grocery store.