Yoghurt Cheese with Confit Tomatoes
Creamy homemade yoghurt cheese topped with slow-roasted confit tomatoes, herbs and golden fragrant olive oil.
We have not been able to stop eating this today! It is amazing. And our very first foray into cooking officially with the TM7, the latest model from Vorwerk. It occured to me in the night (when all my best ideas come) that the open cooking function would work very well for confit everything...tomatoes being the first idea...but then of course, what about our famous garlic confit? Also would be fabulous. If you dont have the TM7 yet, by all means use our oven version of confit tomatoes instead.
This yoghurt cheese with confit tomatoes is one of those quietly impressive dishes that delivers maximum flavour with minimal effort. Thick, creamy labneh-style yoghurt cheese is the perfect base for sweet, slow-roasted tomatoes that collapse into jammy, olive oil–rich goodness.
It’s the kind of recipe that feels right at home on a long lunch table or part of a generous grazing spread. The tang of the yoghurt, the sweetness of the tomatoes and the richness of good olive oil come together in a way that feels both rustic and elevated.
Even better, it’s mostly hands-off, a little patience transforms simple ingredients into something truly special. (And now I also have amazing tomato EVOO, that is next level to drizzle on everything!)
Serving Suggestions
Serve with warm, crusty sourdough or grilled flatbread for scooping
Add to a grazing board with olives, cured meats and roasted vegetables
Spoon onto toasted ciabatta or crostini for an easy appetiser
Serve alongside grilled lamb or chicken as a cooling, creamy contrast
Drizzle with some of the leftover lush tomato EVOO and a sprinkle of dukkah or toasted seeds for texture
Pair with fresh cucumber, radishes and herbs for a lighter, fresh platter
Use as a base on a plate and top with roasted vegetables for a vegetarian main
Need
-
The Labneh
- 500 Grams Greek yoghurt
- 1 Pinch pink salt flakes BUY
- 1 nut milk bag BUY
-
The Confit Tomatoes
- 2-3 cloves garlic
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon raw caster sugar BUY
- 1 Teaspoon smoked paprika
- pink salt flakes cracked black pepper to taste BUY
- 1 Teaspoon dried oregano
- 1 Tablespoon balsamic vinegar
- 200 Grams cherry tomatoes
- fresh oregano to garnish
-
Serving Suggestions
- Lavash flatbread Recipe
- Nutty Seeded Crackers Recipe
- Naan Bread Recipe
Do
- 1
Weigh the yoghurt into a bowl and stir the salt through thoroughly. Scrape into the nut milk bag and hang overnight so that the whey is released. The next day, refrigerate until ready to use.
- 2
To confit the tomatoes, place all ingredients but the tomatoes and fresh oregano into the Thermomix 7 bowl and blend 5 sec/speed 4.
- 3
Add the tomatoes and cook 60 min/100°C/open cook making sure that the tomatoes sink beneath the surface of the EVOO as they collapse slightly with the cooking.
- 4
Remove and cool slightly before continuing with the recipe.
- 5
To serve, spread the labneh onto your serving bowl or dish in a circular motion. Ladle the warm tomatoes on top, using plenty of the EVOO to drizzle.
- 6
Garnish with sprigs of fresh oregano and serve with toast, flat bread or crackers as described.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
