You will need 250g mesquite wood smoking chips (3 cups) and a charcoal
or gas barbecue for this 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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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
- 1Place wood chips in a small bowl; cover with water and leave to soak for 1 hour, drain.
- 2Place 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.
- 3Preheat 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.
- 4Place 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.
- 5Serve 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.
