Charred Cherry Tomatoes

Prep Time: 5

Cook Time: 20

Total Time: 25

Serves 4

Inspired by the charred cherry tomato recipe in Ottolenghi Simple.

Ingredients

2 cups cherry tomatoes
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Heaping ½ teaspoon cumin seeds
½ teaspoon honey or maple syrup
Leaves of 5 thyme sprigs, more for garnish
Zest of 1 lemon, divided
1 cup thick whole milk Greek yogurt
Pinch red pepper flakes
Sea salt and freshly ground black pepper
Fresh mint leaves

Instructions

Preheat the oven to 425°F.
In a medium bowl, combine the tomatoes, olive oil, garlic, cumin, honey, thyme, half the lemon zest, ¼ teaspoon salt, and several grinds of freshly ground pepper. Pour into a small rimmed baking dish and roast for 18 minutes. Turn the oven to broil and broil for 2 minutes, or until the tomatoes begin to char on top.
In a small bowl, mix the yogurt with the remaining lemon zest and ¼ teaspoon salt.
Spread the yogurt in a thin layer on a serving plate and top with the tomatoes. Sprinkle with red pepper flakes and garnish with fresh thyme leaves and mint leaves. Season to taste and serve with crusty bread for dipping.

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