Recipe

Marjoram and malt vinegar tomatoes

Serve these on an open-faced sandwich, or in salad or pasta salads. They also make a great smoky tomato sauce.

  • 1 hr 15 mins preparation
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You will need 250g mesquite wood smoking chips (3 cups) and a charcoal 
or gas barbecue for this recipe.

Ingredients

  • 1.5 kg mixed tomatoes (halved if large)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon malt vinegar
  • 1 garlic clove, sliced finely
  • ¼ cup fresh marjoram or oregano leaves

Method

  • 1
    Place wood chips in a small bowl; 
cover with water and leave to soak 
for 1 hour, drain.
  • 2
    Place tomatoes, oil, vinegar, garlic and marjoram in a large bowl; season with salt and pepper. Carefully turn several times to coat the tomatoes in mixture.
  • 3
    Preheat a charcoal kettle barbecue 
or a gas barbecue to low-medium heat. Place the wood chips around the coals 
or in a smoker box, cover with the barbecue lid; cook for 5 minutes 
or until smoke appears.
  • 4
    Place a large double sheet of aluminium foil over the grills; top with the marinated tomatoes in a single layer. Cook tomatoes, covered, for 1 hour 15 minutes or until the tomatoes are softened and smoked.
  • 5
    Serve immediately or transfer to an airtight container; store in the fridge 
for up to 5 days.

Notes

You will need 250g mesquite wood smoking chips (3 cups) and a charcoal or gas barbecue for this recipe.

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