Charred Cherry Tomatoes with Cold Yogurt
This recipe from Yotam Ottolenghi celebrates contrast. What makes it so irresistible is the play between temperatures and textures - blistered, caramelized tomatoes still sizzling from the oven meet a bed of chilled, tangy yogurt. The heat of the tomatoes mixes the cool creaminess of the yogurt to create something lush and comforting. Serve it with plenty of good bread like sourdough, focaccia, or whatever you love best, because you’ll want to scoop up every last drop.
Serves: 4
ingredients
12 ounces cherry tomatoes
3 Tbsp olive oil
¾ teaspoon cumin seeds
½ teaspoon light brown sugar
3 garlic cloves, finely sliced
3 sprigs thyme
3 sprigs oregano
1 lemon
12 oz thick Greek yogurt
½ tsp chili flakes
Flaked sea salt and black pepper
instructions
Step 1
Preheat the oven to 400°F.
Step 2
Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, sugar, garlic, thyme, oregano sprigs, lemon strips, ½ teaspoon of flaked salt and a good grind of pepper. Mix to combine, then transfer to a baking tray. Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling.
Step 3
While the tomatoes are roasting, combine the yogurt with the grated lemon zest and ¼ teaspoon of flaked salt. Keep in the fridge until ready to serve.
Step 4
Once the tomatoes are ready, spread the chilled yogurt on a platter. Spoon over the hot tomatoes, along with their juices, lemon skin, garlic and herbs, and finish with the oregano and chili flakes. Serve immediately with bread.