Garlic Tomatoes and Garlic Mushrooms

“More recipes!”, I hear you cry? Why, sure. This is something that I’ve been doing for a long time, which works just as well in an oven. I actually poached a similar recipe from Jez some nine or so years ago, and made it my own (thanks Jez).

The idea is that you put some cherry tomatoes (or mushrooms) in a tight little foil bag, and steam the whole thing on the barbecue with some garlic. It’s bloody good, I’ll tell you.


For Garlic Tomatoes For Garlic Mushrooms
  • A pack/punnet of cherry tomatoes. Grape tomatoes, etc. would work too.
  • 2-3 cloves of garlic, finely chopped
  • 1/2tsp salt, 1/2tsp black pepper
  • 5-6 basil leaves, fresh and chopped
  • A good glug of virgin olive oil
  • Five to six medium-sized white mushrooms. These are just the common sort you can find in supermarkets, farm shops, etc. Use whatever mushrooms you prefer, but slice them to about 1/2cm thick.
  • 2-3 cloves of garlic, finely chopped
  • 1/2tsp salt, 1/2tsp black pepper
  • Half a red onion chopped finely
  • A good glug of virgin olive oil


This couldn’t really be much simpler. But first, you need to make a foil bag. You’ll need about a metre of aluminium kitchen foil. Fold it in half (vertically) and then in half again. Now, with the open edges, fold in about a centimetre each side, twice. You should end up with an open bag/pouch that is 2-ply.

Okay, so that was hard to describe. Put your ingredients of choice in – all of them, then seal the open end of the bag in the same way as the sides. Shake gently. Put on a warm part of the barbecue (best not the searing hot part) and leave for 20 minutes or so. The tomatoes (/mushrooms) will have taken on a lovely flavour, and should have released a lot of juice, with broken skin, if they’re done.

P.S.: you can equally do this in a conventional oven – just make the bag in the same way, and cook at 180 celsius for about 20 minutes. The tomatoes go really well with chicken, fish and pork. Yum.

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