Tasty Bbq Tomatoes Recipes

Steps:

• Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

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:

• 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:

• 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:

• Preheat oven to 350°F (180°C).
• In a bowl, combine chicken, tomatoes, corn, onion, ranch, and BBQ sauce.
• Add the pasta, and mix until evenly coated.
• Pour mixture into a 9x13 (22 x 33 cm) baking dish. Sprinkle with pepper to taste.
• Top with mozzarella, and bake uncovered for 30 minutes.
• Top with fresh parsley.
• Enjoy!

Steps:

• Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor.
• Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1½-2 hours, stirring occasionally to prevent scorching.
• Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
• Ladle hot BBQ sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
• Enjoy!