Burnt Tomato, Sherry Vinegar and Garlic BBQ Dip

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The smoky tomato dip I put next to potatoes and flatbreads

This burnt tomato, sherry vinegar and garlic BBQ dip pot is the one I make when the grill is still hot and I’ve got tomatoes that can take a bit of punishment. I want them blistered, collapsed and a little blackened in places. Not politely softened. Properly marked by heat.

The result is rough, smoky, tangy and spoonable. It’s brilliant with grilled flatbreads, crispy potatoes, chicken thighs, pork chops and charred veg. It doesn’t behave like ketchup, salsa or romesco. It sits somewhere else: loose enough for dragging bread through, thick enough to sit on a plate beside meat, sharp enough to cut through oily BBQ food.

Why sherry vinegar changes the whole bowl

Tomatoes love vinegar, but sherry vinegar gives them a deeper, nuttier tang than plain white vinegar. It makes the dip taste grown-up without making it fussy. Garlic adds warmth, smoked paprika gives a quiet BBQ hum and olive oil rounds the burnt edges.

This dip belongs in my zesty acidic BBQ dips for grilled meat guide because it covers a completely different need from the others. The tamarind date chilli dip for smoky beef skewers is glossy and dark. The quick-pickled red onion lime dip for grilled skewers is crunchy and fresh. This one is smoky, garlicky and tomato-rich, made for the bits of the BBQ plate that want a savoury acidic dip rather than cream or fruit.

Ingredients for 4 people

• 500g ripe tomatoes, mixed sizes if possible
• 3 garlic cloves, unpeeled
• 2 tablespoons extra virgin olive oil, plus 1 teaspoon for finishing
• 1 tablespoon sherry vinegar
• 1 teaspoon tomato purée
• ½ teaspoon smoked paprika
• ¼ teaspoon chilli flakes
• ½ teaspoon fine sea salt
• ½ teaspoon cracked black pepper
• 1 teaspoon finely chopped fresh oregano or parsley
• ½ teaspoon caster sugar, only if the tomatoes are very sharp
• Optional: 1 roasted red pepper, peeled and chopped

Ingredient notes

Tomatoes need ripeness and heat

Use the ripest tomatoes you can find. They don’t need to look perfect, but they do need flavour. A mix of cherry tomatoes and larger salad tomatoes works well because the small ones burst quickly while the bigger ones give body. If your tomatoes are pale and firm, this dip will taste thin no matter how much vinegar you add.

The char matters. Burnt tomato doesn’t mean ruined tomato, but you do want blistered skins and dark patches. Those slightly scorched edges give the dip its BBQ character. Without them, you’re making a cold tomato sauce with vinegar, which is fine but not the same thing.

Garlic should soften, not bite

I grill the garlic cloves in their skins so they turn sweet and mellow. Raw garlic would be too sharp here, especially with sherry vinegar already bringing acidity. Once the cloves are soft, squeeze them out and mash them through the tomatoes.

Smoked paprika gives warmth, not bulk flavour. Use a small amount and let the grilled tomatoes stay in charge. Chilli flakes add a faint prickle, but this isn’t meant to be a hot dip. If you want serious heat, add more chilli at the end after tasting.

Equipment needed

What I use at the BBQ

You’ll need a BBQ, grill basket or cast-iron pan, tongs, chopping board, knife, mixing bowl and fork. A grill basket is the easiest option if you’re using smaller tomatoes, as it stops them dropping through the grate and causing the sort of swearing that makes neighbours close windows.

A cast-iron pan on the BBQ also works. It catches the tomato juices, which can then be stirred straight back into the dip. If you’re cooking over open grates, use larger tomatoes or keep cherry tomatoes on a skewer.

Keep the texture rough

You don’t need a blender. A fork or potato masher gives the right texture: broken tomatoes, soft garlic, little bits of charred skin and a glossy slick of oil. If you blitz it, the dip becomes smooth and loses the grilled-pot feel that makes it useful with BBQ sides.

Use a bowl with enough space for mashing. Tomatoes can spit juice when pressed, and hot tomato on a white T-shirt is never the sign of a well-planned cook.

Instructions

Step 1: Heat the grill

Set the BBQ for medium-high direct heat. You want enough heat to blister the tomatoes quickly, but not so much that they blacken before softening.

If using a cast-iron pan, place it on the grill for a few minutes to heat up.

Step 2: Char the tomatoes and garlic

Toss the tomatoes with 1 tablespoon of olive oil, salt and black pepper. Place them in a grill basket, on skewers or in the hot cast-iron pan. Add the unpeeled garlic cloves beside them.

Grill for 8 to 12 minutes, turning now and then, until the tomatoes are blistered, soft and dark in patches. The garlic should feel soft when squeezed with tongs.

Step 3: Mash the base

Tip the hot tomatoes into a mixing bowl, including any juices. Let the garlic cool for a minute, then squeeze the softened cloves from their skins into the bowl.

Add the tomato purée, smoked paprika, chilli flakes and remaining olive oil. Mash roughly with a fork until the tomatoes collapse into a chunky dip.

Step 4: Add sherry vinegar

Stir in the sherry vinegar. Taste before adding sugar. If your tomatoes are sweet and ripe, you may not need it. If the dip feels too sharp or hollow, add ½ teaspoon caster sugar.

Add the chopped oregano or parsley, then taste again for salt and pepper.

Step 5: Serve warm or room temperature

Spoon into a small pot or shallow bowl. Finish with 1 teaspoon of olive oil. Serve warm, just off the BBQ, or let it cool to room temperature.

BBQ technique notes

How to get burnt tomato flavour without bitterness

The aim is blistering, not cremation. Tomatoes contain a lot of water, so they can take more heat than you might expect, but the skins can turn bitter if left too long over fierce flames. I watch for the skins splitting and blackening in freckles rather than becoming fully charred.

Garlic needs gentler treatment. Keep the cloves near the edge of the heat if your BBQ is very hot. The skins protect them, but burnt garlic tastes harsh and will flatten the dip. If the tomatoes are ready before the garlic, pull the tomatoes off and leave the cloves on for another minute or two.

Why this dip works with BBQ sides

BBQ plates often need a savoury acidic dip that isn’t another mayo bowl. This tomato dip brings moisture, smoke and vinegar in one spoonful. It’s especially good with potatoes, flatbreads and grilled vegetables because it behaves almost like a warm relish.

The sherry vinegar cuts through oil and starch. That’s why I like it with grilled flatbreads with olive oil and salt, patatas bravas potatoes with charred tomato aioli or charred sweet potatoes with lime salt. It gives those sides a smoky red dip without turning the plate heavy.

What to serve with burnt tomato, sherry vinegar and garlic BBQ dip

This dip is excellent with grilled bread, crisp potatoes, pork chops, sausages and chicken thighs. I’d also put it beside calabrian chilli tomato fennel ribs, where the tomato-on-tomato flavour makes sense but the sherry vinegar keeps everything sharp.

For beef, it works best with skewers that already have a smoky or chilli edge. Try it with chipotle maple beef skewers or date syrup Aleppo beef skewers. If you’re setting out a few dips, pair this with the charred lemon caper parsley dip for grilled chicken so the table gets both smoky tomato depth and bright lemony sharpness.

Wine and beer pairings

For wine, I like Garnacha with this dip. It has enough red fruit to suit the tomatoes and enough warmth for BBQ smoke. A dry rosé works well too, especially with grilled chicken, sausages or vegetables. If you prefer white, try Verdejo. It has a grassy, citrus edge that cuts through garlic and olive oil without clashing with the tomato.

For beer, amber lager is a tidy match because the malt sits well with roasted tomato and paprika. A pale ale with gentle bitterness also works, particularly if the food has chilli. For something softer, a wheat beer can be lovely with grilled vegetables and flatbreads, as it lets the sherry vinegar stay bright.

FAQ

Tips for success with burnt tomato sherry vinegar BBQ dip

Use heat bravely but don’t wander off. Tomatoes can go from beautifully blistered to collapsed and bitter if they sit too long over fierce flames. I keep them moving every couple of minutes and pull them off when they’re soft with dark patches, not completely black.

Add the vinegar after mashing, not before grilling. Vinegar on the tomatoes before the grill encourages steaming and can stop them charring properly. Stirring it in afterwards keeps the flavour brighter and lets you control the final sharpness.

Recipe variations

For a smoky pepper version, add one grilled red pepper, peeled and roughly chopped. It makes the dip sweeter and fuller, good with sausages and pork chops. Keep the sherry vinegar in place, or the pepper can make the dip taste too soft.

For a nutty version, stir in 1 tablespoon toasted almonds or hazelnuts, roughly chopped. This pushes the dip towards a rustic BBQ bread dip without becoming a full romesco. You can also add basil instead of parsley for grilled chicken, or a pinch of fennel seeds if you’re serving pork.

Storage for burnt tomato, sherry vinegar and garlic BBQ dip

Store the dip in an airtight container in the fridge for up to 2 days. The olive oil may firm slightly when cold, so let it sit at room temperature before serving. Stir well and taste again for vinegar and salt.

To reheat, warm gently in a small pan over low heat. Don’t boil it, as the tomato can thicken and lose its fresh sharpness. Add a splash of water if needed, then finish with a few drops of sherry vinegar and olive oil.

Health notes and dietary swaps

This dip is naturally dairy-free and vegan. Tomatoes bring potassium, vitamin C and lycopene, while garlic and olive oil add flavour without needing cream or mayonnaise. It’s a useful choice when you want a BBQ dip that feels savoury and satisfying but still sharp.

For lower salt, reduce the sea salt and add extra herbs or smoked paprika. For a no-garlic version, use grilled shallot instead. For a lower-acid version, start with 2 teaspoons of sherry vinegar and add more at the end. If you need a smoother, seed-free dip, push the mashed tomatoes through a coarse sieve, though you’ll lose some of that pleasing BBQ texture.