Smoked Marinara Sauce
Smoke fresh tomatoes to add an incredible mild smokey flavor to a traditional Marinara Sauce. Can be used for pasta, pizza, lasagna, or meatball sandwiches.
Servings 4 -6 servings
For the Smoked Tomatoes
- 8 large beefsteak tomatoes
- Extra Virgin Olive Oil
- Old Bay Spice Seasoning
For the Marinara Sauce
- 1 tablespoon Extra Virgin Olive Oil
- 1 small red onion chopped (1 cup worth)
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- Pinch of red chili flakes
- 1 teaspoon sugar optional
- ½ cup dry red wine
- 4 cups smoked tomatoes should be the equivalent of all 8 of them smoked and peeled
- 4 basil leaves
To smoke the tomatoes:
Prep your smoker to 250 degrees.
Quarter the tomatoes then toss with olive oil, salt, pepper, and old bay seasoning, and place them on a foil lined sheet pan. Smoke them for up to 2 hours.
Remove from smoker and peel the skins from the tomatoes while they are still warm. Set aside.
For the sauce
Heat olive oil in a large skillet set to medium. Add onions and let them cook about 12-15 minutes, until soft and sweet. Add the garlic, salt, pepper, chili flakes, and sugar (if using), and let cook 1 additional minute.
Add the red wine and cook 2-3 more minutes, until the sauce has reduced. Add the tomatoes and simmer on low for 15-20 minutes. Blend the sauce with a hand immersion blender to break up the chunks, or use a potato masher to get to a consistency you like.
Just before finishing add 2-4 whole basil leaves and stir them in. Just before serving, remove the basil leaves.