Tomato jus from the barbecue

1. Heat the barbecue to 250°C.
2. Lightly drizzle the tomatoes with olive oil, leaving them on the vine.
3. Place the tomatoes in a cast-iron pan or aluminium tray.
4. Place the pan on the barbecue and close the lid. Roast for approximately 25 minutes.
5. Check the tomatoes every 10 minutes, turning them occasionally.
6. As soon as the tomatoes are fully roasted, remove them from the barbecue.
7. Remove the stems and blend the hot tomatoes with a dash of vinegar until smooth, adding a little water if necessary.
8. Season with salt and pepper, and pour back into the pan.
9. Reduce the temperature of the barbecue to 150°C.
10. Toss a generous handful of dry oak smoking chips onto the coals.
11. Return the pan to the grill rack and close the lid for 15 minutes.
12. 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.