BBQ mushrooms with tomato confit

Prep 10 mins

Cooking 1 hour

Serves 4 as a starter

If you’ve never made tomato confit, you’re missing out, because what happens to tomatoes when they’re roasted low and slow with plenty of olive oil is just magic. With their tangy sweet ’n sour, intensely tomato-ey taste, confit tomatoes are great for toasted cheese and tomato sarmies; served with goat’s cheese and crackers or used to top a fat beef steak. Of course they’re also brilliant stuffed into giant black mushrooms meant for the braai. So make a large batch, cover it with oil and keep it in your fridge for when the craving hits.

What you will need

  • 300g punnet red-ripe baby tomatoes
  • 1 fat clove garlic, unpeeled
  • 2 sprigs thyme
  • 4 Tbsp extra virgin olive oil
  • Natural Herbs & Spices BBQ Grill
  • 8 large black mushrooms
  • 1½ cups grated mozzarella
  • Basil leaves


Halve the tomatoes and place them cut side up in a shallow roasting dish. Add the thyme sprigs and garlic clove and drizzle the lot with the olive oil. Dust the tomatoes with Natural Herb & Spice BBQ Grill Seasoning. Roast in a low and slow 160 ºC oven until the tomatoes are shriveled and almost acquire a jammy quality – about an hour. Squeeze the garlic out – it will be all mushy – and stir into the tomatoes. Remove the thyme sprig and spoon the tomatoes along with cooking juices into a glass jar. Cover with extra virgin olive oil. (This tomato confit will keep in your fridge for a good four.)

To make your BBQ mushrooms, clean large black mushrooms by wiping with a damp cloth. Turn upside down and fill cavity with tomato confit. Add a basil leaf and cover with mozzarella. Give is an extra dusting of Natural Herb & Spice BBQ Grill Seasoning and braai until cooked through. Serve piping hot with a scattering of extra basil leaves.


Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: