The Inn at St. Peters, Prince Edward Island

Smoked Tomato Butter

6 Roma Tomatoes
2 Cups Soaked Wood Chips (at least 20 minutes)
1 Large Shallot Sliced
3 Cloves Garlic Sliced
2 Tbsp. Blend or Cream
1/4 lb. butter (cut into small cubes)
Salt & Pepper
1 Tsp. Canola Oil


Place wood into a medium-sized pan over high heat until the wood chips start to burn and smoke. This takes a few minutes; the wood chips will steam before they start to smoke. Make sure they are smoking before placing a roasting rack (grate or grill) over the chips. Place tomatoes on the rack, cover to keep smoke in, and let smoke until the skin on the tomatoes blisters and looks brown and smokey... not black.


Sweat (cook over medium heat allowing no colour to develop) shallots and garlic in canola oil. Add smoked tomatoes and let the juices cook off. Add blend and whisk in the butter one cube at a time until completely melted before adding the next cube. (Immersion Blender works well). Puree in blender if not using Immersion Blender. Season to taste and strain through a fine mesh strainer. Be sure to push all the pulp through the strainer.

Serve over mussels.