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12 oz. bacon render
3/4 lb. carrot, fine dice
3/4 lb. celery, fine dice
6 tbs. minced garlic
12 oz. all purpose flour 1 gal. chicken stock, hot

10 - 12 lbs. ripe, smoked tomatoes, diced
2 qts. cream 1 lb. onion, fine dice Garnish: popcorn and basil


Remove tomato seeds and cut in half. Place halves, cut side down, in smoker. Smoke at 225°F for 1 to 1-1/2 hours in smoker, using hickory or pecan wood. Sweat carrots, celery, and onion in bacon render until onions are translucent. Add garlic; cook until aroma develops (approximately 1 minute). Add flour, cook 2 to 3 minutes. Add chicken stock and whisk until smooth. Add diced, smoked tomatoes and simmer on low heat for 1 hour.
Remove from heat, puree. Process through food mill for finer consistency. Return to heat, add cream and bring to service temperature. Garnish with basil chiffonade and popcorn.
Yield: 3 gallons or approximately 50 servings
Recommended wood: pecan or hickory