Charred Roasted Cherry Tomatoes with Cold Yogurt
An easy summer appetizer made of herb-infused charred roasted cherry tomatoes served on a bed of cold yogurt. Perfect with with sourdough, pita, or focaccia for scooping.
Yield: 4 servings
  • 12 oz (350 g) cherry tomatoes
  • 3 tbsp olive oil
  • ¾ tsp cumin seeds
  • ½ tsp brown sugar
  • 3 garlic cloves, thinly sliced
  • ½ tsp dried thyme
  • 1 tsp dried oregano
  • 1 lemon, shaved to get 3 strips of lemon skin and then finely grated to get 1 tsp lemon zest
  • flaked sea salt and black pepper
  • 1⅔ cups (350 g) full fat Greek yogurt
  • 1 tsp Urfa chile flakes
  • basil, shredded, to garnish
  1. Heat oven to 425 F.
  2. In a large bowl, mix the tomatoes with the olive oil, cumin, sugar, garlic, thyme, oregano, lemon strips, ½ tsp flaked sea salt, and a grind of black pepper. Toss to combine, then transfer to an 8x8-inch baking pan. Place in the oven and roast for 20 minutes.
  3. Turn the broiler to high and broil for 6-8 minutes until starting to char.
  4. Meanwhile, whisk the yogurt with the lemon zest and ¼ tsp flaked sea salt. Refrigerate until ready to use.
  5. Once the tomatoes are done, spread the cold yogurt on a serving platter or in a wide bowl. Spoon the hot tomatoes on top, along with any juices and herbs from the pan. Garnish with the chile flakes and basil. Serve with bread or chips for scooping.
Recipe from Ottolenghi Simple
Recipe by Joanne Eats Well With Others at