Confit Chilli Tomatoes on Tzatziki with Flatbreads Recipe
Introduction
This vibrant dish of confit chilli tomatoes served on creamy tzatziki offers a perfect balance of sweet, spicy, and tangy flavors. It’s a delightful appetizer or light meal, ideal for sharing with warm flatbreads on the side.
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
Instructions
- Step 1: Preheat the oven to 160°C (140°C fan)/gas mark 3. In a baking dish just big enough to hold all the ingredients, combine the cherry tomatoes, sliced garlic, thyme, sliced red chilli, golden caster sugar, balsamic vinegar, and olive oil. Season generously with salt and pepper.
- Step 2: Roast the mixture in the oven for 45 minutes to 1 hour. The tomatoes should be softened but still holding their shape, with slightly browned tops. Remove from the oven and set aside to cool. Keep chilled if not using immediately, for up to four days. Bring to room temperature before serving.
- Step 3: To make the tzatziki, place the grated cucumber in a clean tea towel and squeeze out as much liquid as possible. Transfer to a bowl and add the Greek yogurt, crushed garlic, red wine vinegar, chopped mint, and season with salt and pepper to taste. Mix well and keep chilled for up to two days.
- Step 4: To serve, spread the tzatziki evenly on a platter. Spoon the confit chilli tomatoes over the tzatziki, drizzle with some of the infused oil from the tomatoes, and serve alongside warm flatbreads.
Tips & Variations
- Use sweet cherry tomatoes for the best balance of flavor. If you prefer less heat, reduce or omit the red chilli.
- Substitute mint with dill or parsley in the tzatziki for a different herbal note.
- For a richer flavor, add a splash of lemon juice to the tzatziki before serving.
Storage
Store the confit tomatoes in an airtight container in the refrigerator for up to four days. The tzatziki will keep for up to two days when chilled. Bring both components to room temperature before serving for optimal flavor. Reheat the tomatoes gently if desired, but avoid cooking the tzatziki.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular tomatoes instead of cherry tomatoes?
While cherry tomatoes work best due to their sweetness and size, you can use regular tomatoes cut into smaller pieces. Keep an eye on roast time as they may soften quicker.
Is it necessary to squeeze the cucumber for the tzatziki?
Yes, squeezing out excess water from the cucumber prevents the tzatziki from becoming watery and helps maintain its thick, creamy texture.
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Confit Chilli Tomatoes on Tzatziki with Flatbreads Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This recipe features tender confit chilli tomatoes roasted to perfection and served on a refreshing homemade tzatziki, accompanied by soft flatbreads. The combination of sweet, spicy tomatoes with cool, garlicky yogurt and cucumber sauce makes for a delightful appetizer or light meal with Mediterranean flair.
Ingredients
Confit Chilli Tomatoes
- 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
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
To Serve
- Flatbreads
Instructions
- Preheat the oven: Set your oven to 160°C (140°C fan) or gas mark 3 to prepare for slow roasting the tomatoes.
- Prepare confit tomatoes: In a baking dish just big enough to hold the cherry tomatoes comfortably, combine halved cherry tomatoes, sliced garlic, thyme, finely sliced red chilli, caster sugar, balsamic vinegar, and olive oil. Season generously with salt and pepper. The tomatoes can be slightly overlapped or poking out of the oil, which is fine for even roasting.
- Roast the tomatoes: Place the dish in the oven and roast for 45 minutes to 1 hour until the tomatoes soften but still hold shape, and the tops start to brown gently. Remove from oven and set aside to cool. You can refrigerate them for up to four days. Bring to room temperature before serving to enhance the flavor.
- Make the tzatziki: Place the grated cucumber into a clean tea towel and squeeze out as much moisture as possible to prevent watery tzatziki. Transfer the drained cucumber to a bowl, then add Greek yogurt, crushed garlic, red wine vinegar, finely chopped mint, and season with salt and pepper to taste. Mix well. Keep chilled and use within two days for freshness.
- Assemble and serve: Spread the tzatziki evenly on a serving platter. Spoon over the cooled confit tomatoes along with a drizzle of the flavorful roasting oil. Serve with warm flatbreads on the side to scoop up the delicious mixture.
Notes
- The tomatoes keep well chilled for up to four days, making this dish suitable for advance preparation.
- Ensure to squeeze out all excess water from the grated cucumber to avoid a runny tzatziki.
- If you prefer less heat, reduce or omit the red chilli.
- Serve this dish at room temperature to enhance the flavors and textures.
- Flatbreads can be warmed before serving for a more comforting experience.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Keywords: Confit tomatoes, tzatziki, cherry tomatoes, Greek yogurt, Mediterranean appetizer, roasted tomatoes, flatbread, mint, garlic
