Confit Tomatoes with Thick Yoghurt

The only way to eat tomatoes from now on. This combination is to die for. 

This is a recipe from the Ottolenghi test kitchen this week on Twitter, which worked out splendidly for us given the most excellent gift of tomatoes from a friend’s allotment we’ve just received.

Expect a few more allotment veggie recipes coming to the Big Potatoes pages soon!


40 mins | easy as


olive oil 
baby tomatoes, a mix if you can get 
bay leaves
sprigs thyme

2 cloves garlic, peeled and sliced 
sea salt and black pepper 
skyr or labneh 
basil leaves  


Turn yer oven up to it’s highest temperature. Wash your tomatoes and pat dry, and place them into a snuggly fitting overproof dish.

Chuck the garlic, bay leaves, thyme sprigs and some salt and pepper in and pour in enough olive oil to just cover the tomatoes.

When the oven has reached temperature, put the tomatoes in the oven and turn the heat down to 160°C / gas 3 after 2 minutes. leave them in there for about 40mins and when you open the door again they should be ready. Remove the tomatoes from the oil, put to one side.

Spoon some skyr into a dish and top with as many tomatoes as you feel it needs. Liberally drizzle with some of the garlicky oil, season and tear the basil leaves over it all.

Devour with torn crusty bread.


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