Red Chile Sauce #4 (Red Chile With Smoke Stewed Tomatoes)

• 6 good sized ripe tomatoes
• 1 cup stock (pork is best if you can find/make it, but beef or chicken will work)
• 1 1/2 cups New Mexico red chile powder (Chimayo is my favorite)
• 3 cloves of garlic crushed and peeled
• 8 slices of bacon cooked until crispy, and broken into small pieces
• 1 small vidalia onion chopped
• 1 tablespoon dried cumin
• 1 tablespoon ground oregano
• 1 tablespoon sugar (or to taste)
• Salt to taste.

1. Place tomatoes in a shallow baking pan with about 1/4 cup olive oil
2. Place pan and tomatoes in a cold smoker and bring up to temperature - about 225°. Add your smoking wood - I used pecan and mesquite.
3. Smoke tomatoes for about 4 hours until very soft. When removed from smoker tomatoes should have a strong sweet smoke scent.
4. Bring stock to a boil,
5. Add tomatoes, crushed and return to a boil. 
6. Remove from heat and cool for 3 minutes.
7. Stir in chile powder with a fork and form a thin paste - let sit for 30 minutes.
8. Combine chile paste, garlic, onion, bacon, oregano, and cumin and blend until smooth. Thin with more water (or olive oil) if sauce is too thick.
9. Pour sauce into large sauce pan heat over a medium flame, and season with salt and sugar to taste.
10. Warm for 10 minutes over low heat stirring frequently - do not boil

Serve hot or cool