Linguine with Smoked Tomato Sauce

Monday July 27

We did this a couple of years ago, when we had just smoked a bluefish and the smoker still had plenty of oomph: we halve a bunch of tomatoes (in this case, I think they were Rutgers), roll them in a little oil, and plop them, cut side up, into the smoker. And since Barbara saves and dries all her herb clippings, we were able to use basil stalks to provide the perfect herb smoke.
We didn't refrigerate them after smoking, just let them sit out in oil overnight. So the next day, all we had to do was whiz them up in the robot-coupe, throw them in a bowl with a couple of torn-up fresh basil leaves, pour hot linguine in, and mix. It's true Ohio ambrosia.