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Confit chilli tomatoes on tzatziki

A plate of confit chilli tomatoes on tzatziki

Confit chilli tomatoes on tzatziki

Name: Confit chilli tomatoes on tzatziki
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
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

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

plus cooling

A star rating of 5 out of 5.3 ratingsRate

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Celebrate summer tomatoes in this gorgeous side dish. It pairs beautifully alongside our roast souvlaki spiced chicken with plenty of flatbreads for scooping

Gluten-free

Vegetarian

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App onlyEasy yogurt flatbreads. This is a premium piece of content available to subscribed users.

A star rating of 4.3 out of 5.11 ratings

September is when British tomatoes start to peter out until next summer, so celebrate these little jewels in this gorgeous dish. Serve alongside our roast souvlaki spiced chicken recipe with plenty of flatbreads for scooping.

Ingredients

Nutrition

Units:

MetricUS

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

For the tzatziki

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

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Nutrition: Per serving (6)

kcal288
fat27g
saturates6g
carbs7g
sugars6g
fibre2g
protein4g
salt0.07g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe tip

Any remaining tomato confit oil works brilliantly in a salad dressing.

Recipe from Good Food magazine, September 2025

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A star rating of 5 out of 5.3 ratings

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