“Pickled tomatoes. What a revelation. The sweet tanginess of the vinegar really pairs well with the savouriness of the tomatoes, creating something beautifully balanced,” explains Ryan Riley of Life Kitchen.
“Chilli yoghurt helps the tomatoes to sing, and brings the whole dish a light-handed freshness (there is no end to the list of ingredients you can mix into yoghurt to make it exciting). The pickled tomatoes will keep for two to three days in the fridge in a sealed container.”
Hot and cold pickled tomatoes with chilli yoghurt
Equipment
- Bowl
- Saucepan
Ingredients
- 150 ml red wine vinegar
- 1/3 tsp fennel seeds
- 6 coriander seeds
- 2 bay leaves
- 12 mixed-colour cherry tomatoes, halved or quartered
- 2 tbsp full-fat Greek yoghurt
To serve:
- Warmed flatbreads or naan breads
- A small handful of mint leaves
To make the chilli oil:
- 200 ml rapeseed oil
- 40 g dried chipotle chilli flakes
- 20 g red chilli flakes
Method
- To make the chilli oil: place a saucepan on a medium heat and add the oil. Bring to a simmer – be very careful as the oil will be extremely hot. After a few moments, drop in a chilli flake: if the oil is hot enough, the flake will sizzle slightly. Remove from the heat and stir in both types of chilli flake. Set aside and allow to cool completely. Once cooled, pour into a sterilised jar and seal with a lid. This makes 200ml so you’ll have plenty leftover.
- Stir together the vinegar, both seeds and the bay leaves in a bowl. Place a saucepan on a high heat and pour in half the liquid (with half the aromatics). Bring to the boil, then turn off the heat. Divide the tomatoes between two bowls and pour the hot liquid into one bowl and the cold into the other. Leave for five minutes.
- Meanwhile, combine the yoghurt and chilli oil in a bowl.
- To serve, spread the warmed bread with the chilli yoghurt, top with both hot and cold tomatoes (discarding the bay) and scatter over the mint.
Nutrition
Life Kitchen: Quick, easy, mouth-watering recipes to revive the joy of eating by Ryan Riley, photography by Clare Winfield, is published by Bloomsbury, priced £20. Available March 5.
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