Hot Charred Cherry Tomatoes with Cold Yoghurt
by Yotam Ottolenghi
summerappetizer
Yield: Serves four as a starter or mezzeCook: 30 minutes
Ingredients
produce
- 3 sprigsthyme
- 3garlic cloves(peeled and finely sliced)
- 350 gcherry tomatoes
- 5 gfresh oregano(fresh)
- 1lemon(zest of one half shaved off in 3 wide strips, the other half grated)
dairy
- 350 gextra-thick Greek-style yoghurt(fridge-cold)
pantry staple
- 1/2 tsplight brown sugar
- 3 tbspolive oil
- Flaked sea salt and black pepper
- 1 tspurfa chilli flakes
- 3/4 tspcumin seeds
Instructions
- Heat the oven to 200C/425F/gas mark 7.
- Put the tomatoes in a baking dish that’s just large enough to accommodate them all snugly.
- Add the oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, half a teaspoon of salt and a good grind of pepper.
- Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling.
- Turn the oven to the grill setting and grill for six to eight minutes, until the tomatoes start to blacken on top.
- While the tomatoes are roasting, mix the yoghurt with the grated lemon zest and a quarter-teaspoon of salt, then return to the fridge.
- Once the tomatoes are ready, spread out the chilled yoghurt on a platter (with a lip) or wide shallow bowl, and make a few dips in it here and there with the back of a spoon.
- Spoon the hot tomatoes on top, as well as the pan juices, lemon peel, garlic and herbs, and finish with the remaining oregano and chilli.
- Serve at once with some good crusty bread.
My notes
The beauty of this dish lies in the exciting contrast between hot, juicy tomatoes and fridge-cold yoghurt.