Ottolenghi’s Charred Tomatoes with Lemony Yoghurt

I’ve just been given the lovely new Ottolenghi book ‘Simple’, and discovered this delicious recipe over the weekend. It’s so delicious!

INGREDIENTS

350g cherry tomatoes – preferably the Olkerii Organic ones.
3 tbsp olive oil
1 tsp cumin seeds
1/2 tsp brown jaggery sugar
3 garlic cloves, sliced
3 thyme sprigs
1 tsp fresh oregano leaves
1 lemon – 1/2 grated for the yoghurt and 1/2 shaved for the yoghurt
350g Brown’s greek yoghurt
1 tsp chilli flakes
sea salt and ground pepper
Sourdough bread

METHOD

Heat the oven to 200 degrees.

Place the tomatoes in a baking tray with the olive oil, cumin, sugar, garlic, thume, oregano, lemon strips, 1/2 tsp of salt and a grind of pepper. Mix to combine and then put into the oven for 20 minutes. You want the tomatoes to be blistering and the liquid to be bubbling. Turn the oven onto grill for about 5 minutes until the tomatoes start to blacken on top.

While the tomatoes are roasting, combine the yoghurt with the lemon zest, salt and chilli flakes. ]

Scoop the yoghurt into a bowl, and make a little dip into which you can pour the roasted tomatoes with all the juices. Top with a little freshly picked oregano and some more chilli flakes, and serve at once with sourdough bread.

 

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Pantry

Brown Sugar

KShs230

Herbs and Spices

Cumin Seed

KShs185