Mesquite-Smoked Tomato Sauce*

10 large Roma tomatoes
1 C mirepoix (sautéed diced carrots, onions, celery)
1 T shallots
1 T garlic
1 bay leaf
1 C red wine
1 T basil
1 T sugar

To smoke the tomatoes, place mesquite chips in a pan over high heat until they start to smoke and smolder. Place the tomatoes in a perforated pan on top of the chips, cover, and remove from heat. Let sit for 10 to 12 minutes.

Sauté mirepoix, shallots, garlic, bay leaf, and tomatoes. Add red wine and reduce. Add basil and sugar. Purée and strain through fine chinois.