Tomato bounty
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
- Heat oven to 220 C.
- 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.
- Meanwhile, whisk the yogurt with the lemon zest and ¼ tsp flaked sea salt. Refrigerate until ready to use.
- 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.
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Garden harvests

Gorgeous summer harvests.