Smokey Tomato-Butter Sauce

Ingredients
1 pound Roma tomatoes, cored and halved
1/2 cup olive oil
Salt
Freshly ground black pepper
1 tablespoon butter
1 onion, finely chopped
1 rib celery, finely chopped
1 cup chicken stock
1 tablespoon tomato paste
1/2 pound cold unsalted butter
White pepper, to taste
Few drops balsamic vinegar, or to taste
Hot sauce, your choice, to taste

Directions

1. In a mixing bowl, toss the tomatoes with the olive oil and season with salt and pepper.
   
2. Place tomatoes on a smoker rack and smoke with hickory chips for 15 minutes.
   
3. In a saucepan over medium-high heat melt butter, add chopped onion and celery and cook until softened, about 4 minutes.
   
4. Add smoked tomatoes and any accumulated juices, chicken stock, and tomato paste and bring to a boil.
   
5. Reduce heat and simmer for 20 minutes.
   
6. Using a hand-held blender, puree until smooth.
   
7. Strain through a coarse strainer and continue to cook until thickened, about 5 more minutes.
   
8. Whisk in cold butter, season to taste with salt, white pepper, a few drops of balsamic vinegar and your hot sauce of choice.
   
9. Serve immediately or keep warm in a bain marie until needed.

Related Recipe: Rock Shrimp and Mozzarella Strudel With a Smokey Tomato Butter Sauce