Charred Tomatoes with Cold Yogurt - Ottolenghi's Savory Yogurt Recipe

Savory yogurt is the best yogurt. From Ottolenghi's "Simple." Broil small tomatoes with herbs and lemon zest until they're charred and burst with jammy goodness. Best way to use up leftover cherry tomatoes. Then spoon over cold yogurt spiked with lemon zest. Use for breakfast, cocktails, snacks, or graze board. Ingredients below or at https://www.cookingcompaniontv.com/ch...

Charred Tomatoes with Cold Yogurt
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by Yotam Ottolenghi

Ingredients:
12.25 oz/350 g cherry tomatoes
3 tbsp olive oil
3/4 tsp cumin seeds
1/2 tsp light brown sugar
3 garlic cloves, thinly sliced
3 thyme sprigs
6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve
1 lemon: finely shave the skin of 1/2 to get 3 strips, then finely grate the other 1/2 to get 1 tsp zest
flaked sea salt and black pepper
1 2/3 cup/350 g extra-thick Greek-style yogurt, fridge-cold
1 tsp Urfa chile flakes (or 1/2 tsp other crushed red pepper flakes)

Oven temp: 425F/220C
Roast time: 20 minutes, plus 6-8 minutes under the broiler

Recipe summary: Toss tomatoes with olive oil, cumin seeds, brown sugar, oregano and thyme sprigs, lemon zest strips, garlic cloves, and salt and pepper. Roast for 20 minutes. Stir yogurt with remaining lemon zest, kosher salt, and store in frig until time to serve. Remove tomatoes from oven, turn on broiler, and broil tomatoes until they're blackened on top. Serve over chilled yogurt, with sourdough or focaccia or fresh pita.

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Samba Isobel Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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