Summer produced an abundance of tomatoes in the greenhouse and as they ripen they give this lovely sweetness. they can be eaten as they are, cooked or chopped and dressed. I love cherry tomatoes so was thrilled when I found this recipe from Yotam Ottolenghi. there is a lovely contrast between the hot and cold ingredients that becomes so moreish. this dish can be served as a starter or as part of a mezze, with a crusty bread to mop up the juices.
Ingredients
350g Cherry tomatoes
3tbsp olive oil
three quarter tsp cumin seeds
half tsp light brown sugar
3 garlic cloves
3 sprigs tyme
5g fresh oregano, 3 sprigs left whole the rest roughly chopped
1 lemon – zest of one half shaved off in three wide strips (i used a potato peeler for this) the other half grated
Salt and black pepper
350g fridge cold extra thick Greek-style yogurt
half tsp chilli flakes
Method
Heat oven to Gas 7, 200C,180C Fan. Put the tomatoes in a dish large enough to hold then in a single layer but snuggly. Add the oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, half a tsp salt and a good grind of pepper. roast for twenty minutes until the tomatoes are beginning to blister and the liquid is bubbling., then turn the ovent to the grill setting and grill for 6-8 minutes, until the tomatoes start to blacken on the top. While the tomatoes are roasting, mix the yogurt with the grated lemon zest and a little salt and then return to the fridge.
Once the tomatoes are ready, spread out the chilled yogurt on a platter with a lip 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 flakes. Serve at once with some good crusty bread. Enjoy.
babsbestbites 