A great way to use up that glut of tomatoes at the end of the summer. Slow cooked on the BBQ to get an intense and smoky flavour. Serve these tomatoes with grilled bread or use as a topping for homemade pizzas!

 

Chef's tip: If you have loads of tomatoes you can add them to a sealable jar and cover with oil to preserve them. 

Prep time: 5-10 minutes

Cooking time: 90 minutes

Ingredients:

Tomatoes – large tray full of any variety. Always room temperature!

Fresh Rosemary and Thyme (small bunch) chopped.

2 x Garlic cloves (bashed)

Oil – we use Ross & Ross BBQ Oil

Ross & Ross BBQ Salt or British Sea Salt

Black Pepper

 

Method:

1. Cut all the tomatoes in half and season with salt
2. Place into a tray. Add oil, fresh herbs and black pepper. Add the garlic and toss. Leaving the tomatoes skin side down in the tray.
3. Light BBQ using British charcoal with the charcoal to one side of the BBQ. You will be cooking away from the direct heat for this recipe.
4. Add some soaked wood chunks to the edge of the lit charcoal to start smoking. We used oak for this recipe
5. Cook indirectly away from the heat for 1-2 hours. Aiming to cook at around 120c. Lid closed
6. Top up with wood and charcoal if needed
7. You can be cooking other food on the BBQ as the tomatoes cook. We had ours on the top shelf away from the heat for around 90 mins. The idea is to slowly roast the tomatoes whilst picking up some smoke and intensify the flavour
8. Once ready we added some fresh rosemary so the tomatoes picked up some extra herby oil.
9. Season if needed and serve]

 

Check out our British BBQ Range for all of our BBQ oils, jams, salts and rubs! Make sure to also have a look at our array of BBQ hampers and BBQ kits- the perfect gift for any BBQ fanatic!

If you like this recipe, you will absolutely love our recipe for Caribbean Jerk Chicken or our recipe for BBQ Cajun Salmon!