Yotam Ottolenghi’s recipe for Charred Tomatoes with Chilled Yogurt does what any good recipe should do: make the ingredients shine. Here he brings out the sweetness of the tomatoes and garlic by roasting and charring them, and combines this with chilled yogurt so you get the contrasting temperatures. We got the original recipe from The Guardian after reading so many rave reviews online and we couldn’t wait to try it with Pinkie’s Farm’s Full Cream Unsweetened Greek Yogurt. And we AB-SO-LUTE-LY LOVED it. It’s simpleness is deceptive and proves yet again that fantastic food doesn’t have to be complex.
For the Guardian link, go here.
350g cherry tomatoes
3 tbsp olive oil
¾ tsp cumin seeds
½ tsp light brown sugar
3 garlic cloves, peeled and finely sliced
3 sprigs thyme
5g fresh oregano, 3 sprigs left whole, the rest picked and roughly chopped, to serve
1 lemon – zest of one half shaved off in 3 wide strips, the other half grated
Flaked sea salt and black pepper
350g fridge-cold extra-thick Greek-style yoghurt
1 tsp urfa chilli flakes (or ½ tsp regular chilli flakes)
Heat the oven to 200C/425F/gas mark 7. Put the tomatoes in a baking dish that’s just large enough to accommodate them all snugly. Add the oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, half a teaspoon of salt and a good grind of pepper. Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling, then 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, mix the yoghurt with the grated lemon zest and a quarter-teaspoon of salt, then return to the fridge.
Once the tomatoes are ready, spread out the chilled yoghurt on a platter (with a lip) or wide shallow bowl, 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. Serve at once with some good crusty bread.