Roasted cherry tomatoes with yogurt sauce: easy and healthy recipe from Yotam Ottolenghi
We love Middle Eastern cuisine: a recipe book that combines the best of Western and Asian cuisine, rich in flavors and in which vegetables are almost always the protagonists. And the Israeli cook Yotam Ottolenghi, a habitual suspect in these parts, is one of its great ambassadors.
This recipe for roasted cherry tomatoes with yogurt sauce is included in his latest book, Simple, one of the ones we liked the most last year. In it, elaborations of all kinds are collected with a single maxim: simplicity.
We are facing a recipe that solves a dinner or a light meal in a matter of minutes. If you do not have fresh thyme and oregano you can use dry and it is also very good (that's what I did).
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IngredientsFor 4 people
- Cherry tomato 350 g
- Tablespoons extra virgin olive oil 2
- Three-quarter teaspoon cumin
- One teaspoon brown sugar
- Garlic clove 3
- Fresh thyme sprigs 3
- Fresh oregano sprigs 3
- Lemon (only the skin is used) 1
- Greek yogurt 350 g
- Teaspoon chilli 1
- Ground black pepper
How to make roasted cherry tomatoes with yogurt sauceDifficulty: easy
- Total time 35 m
- Elaboration 5m
- Cooking 30 m
Turn on the oven at 200º C, with the fan running. While heating, place the tomatoes in a bowl and mix them with the olive oil, cumin, sugar, garlic, cut into thin slices, thyme, oregano, three strips of lemon peel, half a teaspoon of salt (if it is flaked, better) and a good pinch of pepper.
Transfer the mixture to a baking sheet, large enough to fit the tomatoes without crowding. When the oven reaches 200ºC, put the tray in and bake the tomatoes for 20 minutes, until they start to roast and bubble. After this time, turn on the grill and grill the tomatoes for 6 to 8 minutes. The skin of the tomatoes should be charred on top, but we must be careful that they do not burn too much.
While the tomatoes are roasting, mix the yogurt with a teaspoon of lemon zest and a quarter of a teaspoon of salt. Store it in the fridge before serving. It is important that it is cold.
When the tomatoes are ready, spread the yogurt in a large plate or a shallow bowl, forming a rim around it. Pour over the hot tomatoes with all their juices, the lemon peel, the garlic and the herbs. Sprinkle a little more oregano and add, if you like it hot, the flaked chilli. Serve the dish right away, accompanied by a loaf of bread.