In this episode, Donna shows us how to smoke tomatoes and make a cocktail sauce that's an ideal dip for prawns and calamari. Enjoy.

Ingredients:
- 6 plum or beefsteak tomatoes, halved with ends trimmed
- Olive oil
- Salt and fresh ground black pepper
- 1 teaspoon honey
- 1 chipotle in adobo or 1 tablespoon chipotle hot sauce
- 3 heaping tablespoons prepared horseradish
- Dash liquid aminos
- Juice of ½ lime
- Chopped fresh cilantro leaves
- Serve with cooked prawns, clams, calamari or other seafood or fish