Vine tomatoes slow-roasted on the grill with oregano, garlic, and olive oil until collapsed, jammy, and intensely sweet. A side that elevates everything alongside it.
smokeandsoil.com/recipes/fire-baked-tomatoes-with-oregano
by L Field
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
This is a recipe that only makes sense when tomatoes are at their best. The grill doesn’t hide inferior produce — it amplifies it. Choose well and the cooking takes care of itself. Cherry tomatoes, with their natural sweetness and vibrant acidity, are ideal here. When roasted slowly over fire, they concentrate their flavours, developing a rich, smoky depth that’s hard to replicate any other way.
The addition of oregano and garlic brings a subtle herbal warmth and savoury edge, while a splash of vinegar cuts through the richness, balancing the dish perfectly. Cooking on cast iron, whether on the BBQ or in the kitchen, helps control the heat and ensures even roasting, allowing the tomatoes to soften and caramelise gently without burning. This method respects the integrity of the ingredients, highlighting clean, whole-food flavours over anything fussy.
This recipe works because it’s grounded in simplicity and seasonality. It’s not about flashy techniques or complicated marinades, but about using fire thoughtfully to enhance what’s already there. The result is a dish that’s at once rustic and refined, perfect as a side or a light snack, embodying the everyday BBQ ethos we stand by.
Ingredients
heritage or large cherry tomatoes)
leaves picked
thinly sliced
for finishing)
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
320
kcal
28g
protein
6g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Tomatoes and Season
Halve the larger tomatoes or leave smaller cherry tomatoes whole. Place all tomatoes into a mixing bowl. Add the olive oil, fresh oregano, sliced garlic, sea salt, and black pepper. Toss gently to ensure all surfaces are lightly coated. Transfer the seasoned tomatoes and all residual oil into the heat-proof baking dish, arranging them in a single layer if possible.
Establish Indirect Heat
Prepare the Weber Master-Touch for indirect cooking. Light a chimney starter full of Weber briquettes. Once fully ashed over, distribute the briquettes evenly on both sides of the charcoal grate, leaving the centre clear. Place the cooking grate back on and close the lid, adjusting the vents to stabilise the internal temperature between 150°C and 160°C.
Fire-Bake the Tomatoes
Place the baking dish directly onto the cooking grate in the centre, over the established indirect heat zone. Close the lid. Allow the tomatoes to cook for 45 to 60 minutes. Check the dish every 15 minutes. The tomatoes are finished when they have softened significantly, the skins are beginning to shrivel, and the liquid in the dish has reduced and thickened slightly.
Finish and Serve
Remove the dish from the barbecue. If using, drizzle the balsamic vinegar over the hot tomatoes—the heat will quickly reduce and mellow the vinegar. Taste and adjust seasoning with additional salt and pepper if required. Serve immediately as a side, or allow to cool slightly and use as a component in a larger dish.
Finish and Serve
Remove the dish from the barbecue. If using, drizzle the balsamic vinegar over the hot tomatoes—the heat will quickly reduce and mellow the vinegar. Taste and adjust seasoning with additional salt and pepper if required. Serve immediately as a side, or allow to cool slightly and use as a component in a larger dish.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
320
kcal
28g
protein
6g
carbs
18g
fat
tool
A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.
Written by
L Field
