3 HRS 15 MINS
Time to Cook
Add wood chips, chunks or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
Step 2Place tomatoes in single layer on a sheet pan or as directed according to the manufacturer's instructions. Set timer for 15 minutes depending on desired smoke flavor. At end of smoking time, carefully remove tomatoes from smoker.
Step 3Add smoked tomatoes and pan juices to large saucepan; heat on medium-low heat. Add shallots, 4 tablespoons brown sugar, vinegar and celery seeds; simmer, uncovered, 2 hours or until reduced to 4 cups, stirring occasionally and breaking up tomatoes with a potato masher. Remove from heat; cool.
Step 4Add tomato mixture to blender container. Cover; pulse on and off for 1 minute or until smooth. Return to same saucepan. Add remaining brown sugar, salt, cinnamon and allspice. Simmer over medium heat; reduce heat to medium low. Simmer 30 minutes to 1 hour until reduced to 2 cups or desired thickness. Remove from heat; cool. Pour into sealable glass container and refrigerate for up to 1 week.
Nutrition information per serving, 2 tablespoons: 30 Calories; 0.9 Calories from fat; 0.1g Total Fat (0 g Saturated Fat; 0 g Trans Fat; 0 g Polyunsaturated Fat; 0 g Monounsaturated Fat;) 0 mg Cholesterol; 65 mg Sodium; 6.8 g Total Carbohydrate; 0.7 g Dietary Fiber; 0.6 g Protein; 0 mg Calcium; 0.3 mg Iron; 137 mg Potassium; 0 mg Riboflavin; 0.3 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.3 mg Phosphorus; 0.1 mg Zinc; 0.1 mcg Selenium; 3.7 mg Choline.