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Smoked Tomato and Roasted Shallots Vinaigrette


20 tomatoes, peeled and de-seeded
2 c. shallots, roasted and chopped
½ c. garlic, roasted and chopped
1 gal. red wine vinegar
½ c. chopped oregano
 2 gal. salad oil
2 Tbs. black pepper
3 Tbs. salt


Place tomatoes on Cookshack Seafood Grill. Smoke-cook tomatoes for 30 minutes at 220°F with hickory wood.
Puree tomatoes, shallots, and garlic with vinegar. Add rest of ingredients and let sit overnight before using.
Yield: 3 gal.