Tomato jus from the barbecue

Refreshing tomato jus with that essential barbecue flavour; roasting the tomatoes adds a fuller and more robust flavour to the tomato.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Makes 800 grams.

Tomato jus from the barbecue

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vine tomatoes

As needed:


olive oil

As needed:



As needed:


salt and pepper

Preparation method

  • Heat the barbecue to 250˚C.
  • Lightly drizzle the tomatoes with olive oil, leaving them on the vine.
  • Place the tomatoes in a cast-iron pan or aluminium tray.
  • Place the pan on the barbecue and close the lid. Roast for approximately 25 minutes.
  • Check the tomatoes every 10 minutes, turning them occasionally.
  • As soon as the tomatoes are fully roasted, remove them from the barbecue.
  • Remove the stems and blend the hot tomatoes with a dash of vinegar until smooth, adding a little water if necessary.
  • Season with salt and pepper, and pour back into the pan.
  • Reduce the temperature of the barbecue to 150˚C.
  • Toss a generous handful of dry oak smoking chips onto the coals.
  • Return the pan to the grill rack and close the lid for 15 minutes.
  • Strain the tomatoes through a cloth to obtain a clear jus.

Serving suggestions

  • As a hot jus to accompany summer meat or fish dishes, e.g. with gurnard, tomato components in various textures, fennel, and Turkish pearl pasta.
  • Can also be used cold as a juice, or incorporated into a vinaigrette.
  • Basis for a mousse or crème. 

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