Hot Charred Cherry Tomatoes with Cold Yoghurt
Ingredients: serves 4
350 grams of cherry tomatoes
3 tablespoons of olive oil
¾ teaspoon of cumin seeds
½ teaspoon of light brown sugar
3 garlic cloves finely sliced
3 thyme sprigs
6 sprigs of oregano (3 sprigs left whole and the rest picked ready to serve)
½ lemon a lemon rind peeled to give you 3 strips strips
½ lemon zested – approximately 1 teaspoon
350 grams extra thick Greek yoghurt
1 teaspoon of chilli flakes
Salt and pepper to taste
Method:
Preheat the oven to 200C fan forced.
Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, sugar,
garlic, thyme, oregano sprigs, lemon strips, ½ teaspoon of salt, and a good
grind of pepper. Mix to combine then transfer to a baking tray just large
enough to fit all the tomatoes together snuggly.
Roast for 20 minutes until tomatoes begin to blister and the liquid is bubbling.
Turn the oven to the grill setting and grill for 6-8 minutes until the tomatoes
start to blacken on top.
While the tomatoes are roasting, combine the yoghurt with the grated lemon
zest and ¼ teaspoon of salt. Keep in the fridge until ready to serve.
Once the tomatoes are ready, spread the chilled yoghurt on a platter or wide
shallow bowl, creating a dip in it with the back of a spoon. Spoon over the hot
tomatoes along with their juices, lemon skin, garlic and herbs, and finish with
the picked oregano and chili flakes.
Serve at once.
