With summer comes fresh, sweet, farmers market tomatoes. One of my go to side dishes is this great recipe. It works with so many things. I go through these tasty morsels quickly, using them fresh in salads, cooked in pasta sauces, and as a side dish. This recipe, again taken from Yotam Ottolenghi is a main go to. On a few occasions, when I was short on thick Greek yogurt, I’ve mixed ricotta in with the yogurt. It worked, but the tangy thick Greek yogurt compliments the sweet tomatoes and adds a refreshing contrast.
Yield: Serves four as a starter or side dish
- Preheat the oven to 425°F.
- Place the tomatoes in a mixing bowl with the olive oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, ½ teaspoon of flaked salt and a good grind of pepper. Mix to combine, then transfer to a baking sheet just large enough—about 6 x 8 inches/15 x 20 centimeters— to fit all the tomatoes together snugly. Place the sheet about 2 inches/5 centimeters beneath the broiler and roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the broil setting and broil for 6 to 8 minutes, until the tomatoes start to blacken on top.
- While the tomatoes are roasting, combine the yogurt with the grated lemon zest and ¼ tsp of flaked salt. Keep in the fridge until ready to serve.
- Once the tomatoes are ready, spread the chilled yogurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon the hot tomatoes on top, along with their juices, lemon strips, garlic, and herbs, and finish with the oregano leaves and chile flakes. Serve at once.
one is my favorite.
Ottolenghi Simple by Yotoman Ottolenghi, Appetite by Random House, 2018, HC 320 pages, $42.
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