Bookmark this one for next summer, or use your fall garden bounty. This was my go-to appetizer this summer and it never failed to please.
Assembled in advanced, it makes for a low effort and beautiful dish.
It is also a great way to use up tomatoes that are on the brink. Baking them means they don’t have to look perfect.
The warm tomato and the cool tangy yogurt on crunchy bread hits all the high notes. Recommend you toast the bread.
This recipe is from Ottolenghi’s Simple cookbook. While every recipe is not so simple, I highly recommend the book.
Charred Tomatoes with Cold Yogurt
October 5, 2021
Category
Appetizers
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 12 oz cherry tomatoes
- 3 tbsp olive oil
- ¾ tsp cumin seeds
- ½ tsp light brown sugar
- 3 garlic cloves , peeled and finely sliced
- 3 sprigs thyme
- 3 sprigs fresh oregano
- 1 lemon, zest of one half cut in 3 wide strips, the other half grated
- salt and black pepper
- I cup plain Greek yogurt
- 1/2 – 1 tsp red pepper flakes
Instructions
- Heat the oven to 400°F.
- Put the tomatoes in a rimmed baking dish, one that just fits the tomato mix.
- Add the oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon zest strips, a pinch of salt and a good grind of pepper. Mix to coat tomatoes.
- Roast for 20 minutes, until the tomatoes begin to blister and the liquid is bubbling.
- Turn the oven to the broil, continue to cook for about 5 minutes (keep an eye on them), until the tomatoes start to char.
- Remove tomatoes from oven and mix the yogurt with the grated lemon zest and 1/4 tsp salt. Spread on platter and top with tomatoes.
- Server with toasted bread or pita.
That looks amazing Jacky!