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Name: Grilled Smoked Tomatoes And Viniagrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2/3 c olive oil; 2 lb Ripe tomatoes; Fresh ground black pepper;; Salt to taste; 1 1/2 tb Balsamic vinegar; 1/4 Recipe smoked tomatoes;

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INGREDIENTS

2/3 c olive oil
2 lb Ripe tomatoes
Fresh ground black pepper;
=== VINAIGRETTE ===
Salt ; to taste
1 1/2 tb Balsamic vinegar
1/4 Recipe smoked tomatoes;

Servings

INSTRUCTIONS

Mound 2 pounds of charcoal in the basin of a barbecue, and light. Let the charcoal burn until white, and spread into a single layer. Scatter a generous handful of mild-flavored wood chips over the coals, and place top rack on the barbecue. When the wood chips begin smoking, place the tomatoes on barbecue rack, and close lid. Smoke tomatoes about 8 minutes, until slightly cooked. Transfer to a large bowl, and let cool. Makes 4 cups. TO MAKE VINAIGRETTE: Scoop the seeds and inner flesh of tomatoes, and place in a strainer over a bowl. Reserve outer flesh. Using a rubber spatula, press through strainer, creating a liquidy puree. Discard any seeds that are left in the strainer. Add the vinegar, salt, and pepper to liquid. Drizzle in olive oil while whisking. Cut the outer flesh of the tomatoes into a 1/4 inch dice. Stir into the vinaigrette. Makes 1 1/2 cups. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 1450 Calories (kcal); 147g Total Fat; (87% calories from fat); 7g Protein; 40g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 29 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Grilled Smoked Tomatoes And Viniagrette

2/3 c olive oil
2 lb Ripe tomatoes
 Fresh ground black pepper;
 === VINAIGRETTE ===
 Salt to taste
1 1/2 tb Balsamic vinegar
1/4 Recipe smoked tomatoes;

Mound 2 pounds of charcoal in the basin of a barbecue, and light. Let the  charcoal burn until white, and spread into a single layer. Scatter a  generous handful of mild-flavored wood chips over the coals, and place top  rack on the barbecue. When the wood chips begin smoking, place the tomatoes  on barbecue rack, and close lid. Smoke tomatoes about 8 minutes, until  slightly cooked. Transfer to a large bowl, and let cool. Makes 4 cups. TO  MAKE VINAIGRETTE: Scoop the seeds and inner flesh of tomatoes, and place in  a strainer over a bowl. Reserve outer flesh. Using a rubber spatula, press  through strainer, creating a liquidy puree. Discard any seeds that are left  in the strainer. Add the vinegar, salt, and pepper to liquid. Drizzle in  olive oil while whisking. Cut the outer flesh of the tomatoes into a 1/4  inch dice. Stir into the vinaigrette. Makes 1 1/2 cups.    Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 1450 Calories (kcal); 147g Total Fat; (87% calories from fat);  7g Protein; 40g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges:  0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 29 Fat; 0 Other  Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (945g)
Recipe Makes: 1 servings

Calories: 493
Calories from Fat: 342 (69%)

Amt Per Serving		% DV

	Total Fat 38g	51 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 26.7g
	Polyunsanturated Fat 4.6g
Cholesterol 0mg		0 %
Sodium 48.5mg		2 %
Potassium 2142.4mg		56 %
Total Carbohydrate 37.4g		11 %
	Dietary Fiber 10.9g	43 %
	Sugars, other 26.6g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 493

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