How to make it

  • Blanch all the tomatoes to remove skins, even the cherry.
  • Chop bell pepper to about 1/2 inch. I use the largest Zyliss chopper.
  • Chop Onion
  • The pan in the pics is the largest I could get at the local restaurant supply store. The bigger the better.
  • After blanching I slip off the skins, put the tomatoes, pepper, onions. seasonings in the pan and let it cook on the BBQ for about 3 hours on low heat. Stirring frequently and carefully.
  • I usually cook over a open flame but for this I insert a heavy large metal plate under the grill to spread the eat and not burn the bottom. It has a tendency to boil pretty good, sometimes over the edges. At first it seems like not much happening, but given time it cooks down.
  • Once it has cooked about 3 hours, it has reduced itself and I bring it in, transfer to a large the pot for the final reduction and the option of adding meat. Reduce it until it is the consistency (thickness) you want.
  • I have made it two ways.
  • I have cooked hamburger and added it to the sauce and let it simmer on the stove for about 20-30 minutes. Let cool, spoon into freezer zip lock bags to have all winter.
  • Second is to just freeze the sauce.
  • There are no rules for the amount of onion, pepper, garlic etc. Its just put stuff in until it looks right, and cook. BBQ'ing the tomatoes for sauce is the best. You get a unique smoky flavor.
  • I have defrosted a bag with the hamburger , nuked it and ate the sauce by itself. Of course with fresh grated Parmesan cheese on top. HMMMMMMMM!
  • Not much you can't do on a BBQ. I use mine year round. I am brutal to my BBQ but it keeps on ticking. The front lower part is now bowed out about 1/2 inch, I love it.
  • You are also seeing a stack of plastic bowls. I am always looking for large nesting bowls. They are great for mixing or stirring up stuff.
  • One year the cherry tomatoes grew to about 12 feet. I kept them growing up a wall of string. It was very cool looking. The regular tomatoes, roma's, ace, etc always huge plants and tons of tomatoes.
  • 30 years of adding to the garden, I have raised the soil over 12 inches, it is some of the richest soil (I don't have dirt) you could every want to grow your vegies in. It is so rich even the weeds get big if I don't spot them and yank them out.
  • Gardens are good for the soul. JJ
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#1 Home Grown Tomatoes   Close
#2 Home Grown Tomatoes   Close
#3 Home Grown Tomatoes   Close
Tomatoes and Bowls   Close
Home grown bell peppers   Close
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Home grown cherry tomatoes   Close

People Who Like This Dish 3
Reviews & Comments 3

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    " It was excellent "
    cookingandbakingqueen ate it and said...
    This really dose sound wonderful.I wouldn't thought of an dish like this.
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  • hottamale 11 years ago
    Sounds wonderful! My mouth is watering...
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  • image 11 years ago
    JJ, Thanks for this recipe. Our growing season here in Nova Scotia has just started and we have about 20 tomato plants in so we are expecting a great haul. So other than sharing our crop, I am keeping my lookout for recipes and I really like the idea of doing them on the BBQ for that extra smoky taste. Thanks for sharing. Cheryl.
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