Bbq Tomatoes Recipes

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
• Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

Steps:

• Soak the wood chips in water 1 hour, then prepare your grill for smoking.
• Season the tomatoes with salt and pepper. Divide the herbs between the disposable pie pans, then add the tomatoes, cut-side down.
• Once the grill reaches 250 degrees F, place the pans with the tomatoes on the cooler side of the grill. Close the grill and let smoke until the tomatoes are tender, 30 to 40 minutes. If using a gas grill, turn off the flame and let the tomatoes sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.

Steps:

• Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper.
• Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.
• Return to bowl; cut into rough pieces with kitchen shears.

Steps:

• Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.

Steps:

• Cut tomatoes in half.
• drizzle with a little olive oil.
• sprinkle with basil.
• grind pepper over the top.
• I normally then pop in the fridge a while (say 30 mins) while working on other stuff as it helps the flavour develop.
• Cook uncut side down for around 5 minutes over low heat on BBQ plate.
• flip over and cook further 5 minutes with cut side down.
• return to original position for the last 5 minutes of cooking.

Steps:

• Cut out stem of tomatoes, slice in half and toss with olive oil, garlic, salt, pepper and thyme.
• Place on barbeque, cut-side down, over medium heat until slightly charred on both sides, 3 to 4 minutes per side.
• Tomatoes should be almost molten.
• Remove and serve with rice.
• Alternatively, chop the tomatoes and stir into the rice.

Steps:

• Whisk together the oil, vinegar, garlic paste and thyme in a medium bowl, add the tomatoes and toss to coat. Let tomatoes sit at room temperature for 30 minutes to marinate.
• Heat the grill to high.
• Remove the tomatoes from the marinade and skewer 4 per skewer, depending on the size of the tomatoes). Season on both sides with salt and pepper and grill until golden brown and slightly charred on both sides, about 6 minutes. Transfer the skewers to a platter and garnish with chives.

Steps:

• In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour. , Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting each steak into thirds., Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.