This is one of my favorite summer dishes. The contrast of the creamy cool yogurt topped with hot, juicy tomatoes is exquisite. You will be proud to serve this to even your most seasoned foodie friends. – recipe modified from Yotam Ottolenghi’s in his “Simple” cookbook.
Ingredients
- 1.5 cups cherry tomatoes whole
- 3 tbsp olive oil extra virgin
- 3 cloves garlic finely sliced
- 3 thyme sprigs
- 3 sprigs fresh oregano
- 3 sprigs fresh rosemary
- 3 strips lemon: finely shave the skin of ½ to get 3 strips and finely grate the other ½ to get 1 tsp zest
- 350 g Greek-style yogurt fridge-cold
- 1 tsp chili flakes
- flaked sea salt and black pepper
Instructions
- Preheat the oven to 400°.
- Place the tomatoes in a mixing bowl with olive oil, garlic, rosemary, thyme, oregano sprigs, lemon strips, salt, and pepper. Mix, then transfer to a loaf pan—Roast for 20 minutes until the tomatoes blister and the liquid is bubbling.
- While roasting the tomatoes, combine the yogurt with the grated lemon zest and ¼ teaspoon of flaky sea salt. Keep in the fridge until ready to serve.
- Once the tomatoes are ready, spread the chilled yogurt on a platter or in a wide, shallow bowl, creating a dip with the back of a spoon. Spoon over the hot tomatoes, their juices, lemon skin, garlic, and herbs, and finish with fresh herbs. Serve while the tomatoes are still hot, so you get the beautiful contrast in temperatures.
Nutrition
Calories: 188kcalCarbohydrates: 10gProtein: 10gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 56mgPotassium: 240mgFiber: 2gSugar: 6gVitamin A: 689IUVitamin C: 24mgCalcium: 147mgIron: 2mg
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