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