Ottolenghi's Charred Tomatoes with Yoghurt 

This one looks the part. Tastes pretty damn good too. 


From the Pot 



(feeds 4)

350g cherry tomatoes
3tbsp 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 shaved off in 3 wide strips, the other half grated
salt and black pepper
250g fridge-cold extra-thick Greek yoghurt
½ tsp chilli flakes

Step 1

Heat the oven to 200C. Put the tomatoes in a baking tray and mix with the olive oil, cumin, sugar, garlic, thyme, oregano, lemon zest strips and seasoning. Roast for 20 minutes until the tomatoes begin to blister. Turn the oven to the grill for 5-7 minutes until the tomatoes start to blacken. 

Step 2

Meanwhile, mix the yoghurt with grated lemon zest and a pinch of salt. Then return to the fridge. 

Step 3

Once the tomatoes are cooked place on top of the cold yoghurt in a large shallow bowl. Serve with flatbreads or sourdough. Delish! 

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