Confit chilli tomatoes on tzatziki
Celebrate summer tomatoes in this gorgeous side dish. It pairs beautifully alongside our roast souvlaki spiced chicken with plenty of flatbreads for scooping
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Prep:10 mins
Cook:1 hrs
plus cooling - Serves 4
- Easy
Nutrition per serving
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kcal 288
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fat 27g
-
saturates 6g
-
carbs 7g
-
sugars 0g
-
fibre 2g
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protein 4g
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salt 0.07g
Ingredients
- 500g cherry tomatoes , halved
- 2 garlic cloves , sliced
- small bunch of thyme
- 1 red chilli , finely sliced
- 1 tsp golden caster sugar
- 1 tbsp balsamic vinegar
- 100ml olive oil
- flatbreads , to serve
- ½ cucumber , halved, deseeded and grated
- 200g Greek yogurt
- 1 garlic clove , crushed
- 1 tsp red wine vinegar
- small handful of mint leaves , finely chopped
Method
Heat the oven to 160C/140C fan/gas 3. Put all the tomatoes, garlic, thyme, chilli, sugar, vinegar and olive oil in a baking dish just big enough to neatly fit it all. It doesn’t matter if the tops of the tomatoes are poking out. Season generously, then roast in the oven for 45 mins or up to 1 hr until the tomatoes are softened but are still holding their shape and the tops are a little browned. Set aside to cool. Will keep chilled for up to four days. Bring to room temperature before serving.
To make the tzatziki, tip the cucumber into a clean tea towel and squeeze out as much water as possible. Transfer to a bowl and add the yogurt, garlic, vinegar, mint and some seasoning to taste. Will keep chilled for up to two days.
Serve the tzatziki spread out on a platter and spoon over the confit tomatoes and a drizzle of their oil with flatbreads on the side.
