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Roasted cherry tomatoes with yogurt

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Ingredients for 4 servings:

  • 350 g cherry tomatoes
  • 3 tbsp olive oil
  • ¾ tsp cumin
  • ½ tsp sugar
  • 3 garlic cloves, sliced
  • 3 sprigs of thyme
  • 5 sprigs of oregano
  • 1 lemon(s), organic
  • Sea salt flakes
  • pepper, black
  • 350 g Greek yogurt
  • ½ tsp chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Preheat oven to 200°C fan/convection oven. Combine tomatoes with oil, spices (use only 3 sprigs of oregano, the rest as directed), and three strips of lemon zest in an ovenproof dish. Roast in the hot oven for 20 minutes, then grill for another 6-8 minutes. Mix yogurt with the zest of half an organic lemon and a few flakes of sea salt and refrigerate. Pour the yogurt onto a plate and make a well in the center. Add the tomatoes and garnish with chili and the remaining oregano. 200 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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