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Cookshack Smoked Tomato Vinagrette


3 medium red tomatoes 
2 red onions For vinaigrette 
1 Tablespoon peeled garlic, fine mince
1 Tbs. Dijon mustard 
 1/2 Tablespoon salt 
1/2 teaspoon white pepper 
1 c. red wine vinegar 
3 c. olive oil
Cookshack Seafood Grill*


Seed, peel, and chop tomatoes. Remove outer skin from onions, peel and mince. Place tomatoes on Cookshack Seafood Grill. Load wood box with 2 oz. wood. Load vegetables on smoker's grills, positioning so that they do not touch each other or the sides of the oven. Close and latch the smoker's door. 

Smoke-cook at 180°F for 1 - 2 hours. When the vegetables are done, remove from smoker. 

Combine garlic, Dijon mustard, salt, pepper, and vinegar. Add oil until emulsified. Add 2 of the smoked tomatoes, chopped and peeled, and 1 minced onion. Use extra tomato and onion as garnish. 

Recommended wood: Hickory, apple or oak

*If you don’t have a Seafood Grill, cover one of your smoker’s standard grills with aluminum foil; make holes in the foil at intervals to allow for circulation of heat and smoke.