Jane's Delicious Garden Blog

Tomatoes are pouring out of the garden. This recipe from Ottolenghi’s book Simple is sublime – and quick to make.

Here is the recipe.
Charred Roasted Cherry Tomatoes with Cold Yogurt

Ingredients
• 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
• 350 g full fat Greek yogurt
• 1 tsp Urfa (or pul biber) chile flakes
• basil, shredded, to garnish

Instructions

1. Heat oven to 220 C.
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 a baking dish. Place in the oven and roast for 20 minutes.
3. Meanwhile, whisk the yogurt with the lemon zest and ¼ tsp flaked sea salt. Refrigerate until ready to use.
4. 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 sourdough bread for scooping.

Gorgeous summer harvests.