“One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yoghurt, so make sure the tomatoes are straight out of the oven and the yoghurt is straight out of the fridge,” says chef and restaurateur, Yotam Ottolenghi.

“The heat of the tomatoes will make the cold yoghurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up with is a must alongside.”

Hot charred cherry tomatoes (Jonathan Lovekin/PA)
Charred tomatoes (Jonathan Lovekin/PA)
Hot charred cherry tomatoes (Jonathan Lovekin/PA)
Print Recipe
Nutrition Facts
Hot charred cherry tomatoes with cold yoghurt
Amount Per Serving
Calories 195 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 56mg2%
Potassium 263mg8%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 7g8%
Protein 10g20%
Vitamin A 684IU14%
Vitamin C 36mg44%
Calcium 150mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Hot charred cherry tomatoes with cold yoghurt

A simple starter or light lunch full of contrasts
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Appetizer, Side Dish
Cuisine: Greek
Servings: 4
Calories: 195kcal
Author: Yotam Ottolenghi

Equipment

  • Mixing bowl
  • Baking tray

Ingredients

  • 350 g cherry tomatoes
  • 3 tbsp olive oil
  • 3/4 tsp cumin seeds
  • 1/2 tsp light brown sugar
  • 3 garlic cloves finely sliced
  • 3 thyme sprigs
  • 5 g fresh oregano (3 sprigs left whole and the rest picked, to serve)
  • 1 lemon halved (finely shave the skin of one half to get 3 strips, and finely grate the other half to get 1tsp zest)
  • 350 g extra thick Greek-style yoghurt (such as Total), fridge-cold
  • 1 tsp Urfa chilli flakes (or 1/2tsp regular chilli flakes)
  • Flaked sea salt
  • black pepper

Method

  • Preheat the oven to 200°C fan.
  • Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, sugar, garlic, thyme, oregano sprigs, lemon strips, half a teaspoon of flaked 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 snugly. 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, combine the yoghurt with the grated lemon zest and a quarter of a teaspoon of flaked salt. Keep in the fridge until ready to serve.
  • Once the tomatoes are ready, spread the chilled yoghurt on a platter (with a lip) or in a 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 chilli flakes. Serve at once, with some bread.

Nutrition

Calories: 195kcal | Carbohydrates: 12g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 56mg | Potassium: 263mg | Fiber: 2g | Sugar: 7g | Vitamin A: 684IU | Vitamin C: 36mg | Calcium: 150mg | Iron: 2mg

Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, photography by Jonathan Lovekin, is published by Ebury Press.

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