Sweet Chilli Tomatoes Recipe | Abel & Cole

Sweet Chilli Tomatoes

Cooking time
Serves4 people
Sweet Chilli Tomatoes

A very addictive brunchy or Sunday lunchy side. Perfect with our savoury Courgette Hotcakes.

2 ratings


  • 500g tomatoes, any variety (the smaller ones cook faster)
  • A good pinch of sea salt
  • 1 red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 100g honey
  • 1 tbsp cider vinegar
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1. Preheat the oven to 180C/Gas 4.
2. Halve the tomatoes. Toss in a bowl with a good pinch of sea salt. Arrange on a roasting tray. Cook in a lower shelf in your oven till the tomatoes are shrivelled, sweet and sticky. Larger tomatoes will take about 1 ½ hrs to cook, cherry tomatoes will cook much faster.
3. Mix the chilli, garlic, honey and vinegar in a smallish sauce or frying pan. Cook over medium-high heat for about 2 mins, allowing the mix to bubble and froth up a little. Stir frequently. Spoon into a dish. It’ll thicken up once fully cooled.
4. Drizzle over the warm tomatoes when they come out of the oven. Use any remaining sauce for chips, calamari, etc. It’ll keep for a week in the fridge.
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