Recipe: Elyse Chatterton’s Tomato Maple Glaze

By AMA Staff

Move over, pumpkin spice.

This fall, try experimenting with maple syrup—it’s ideal for baking, beverages and barbecueing.

Edmonton butcher and cooking instructor Elyse Chatterton likes to use her Tomato Maple Glaze on grilled meats such as beef, chicken and pork.

“It’s also really good on vegetables,” she says. “You just need a few simple ingredients and then you’ll have this delicious glaze that will elevate anything you barbecue.”

You can prepare the glaze on your stove, then brush it on to whatever you’re barbecuing!

2 shallots, peeled and chopped
2 garlic cloves, peeled and crushed
1 tin of heirloom tomatoes
2 sprigs of thyme, leaves picked
50 millilitres maple syrup
soya sauce (optional)
salt & pepper
olive oil

Soften the shallots in a tablespoon of olive oil over medium heat. Add a pinch of salt. Once the shallots are softened, add the garlic and stir till fragrant. Be careful not to burn the garlic.

Add the tomatoes, thyme, soy sauce, maple syrup and turn down the heat to a gentle simmer. Cook for about 10 minutes until the sauce is thickened.

Blitz the ingredients with a blender till smooth. Taste for seasoning, add salt (or lemon) if needed. Let cool.

Season your cut of meat with olive oil and salt. Let it rest for about 20 minutes.

Place meat on the barbecue and cook for a few minutes. With a silicon brush, add the glaze to the protein. Keep adding glaze intermittently until the meat is finished cooking. You can also drizzle some over your dish at the end.

Discover even more recipes from our Backyard BBQ community—for whatever you’re cooking up today:
Beef | Poultry | Pork | Seafood | Side Dishes | Desserts | More

Visit AMA’s Backyard BBQ partners to pick up all your barbecue needs.