Roasted Tomatoes over Cold Yogurt

Tomatoes make me happy. I’ve managed to grow them every season in Arizona and California, because they just bring me joy. When I get home from a long day, the first thing I do is run out to see them. One could say they are my friends. I love looking at the various shapes, and shades of red and green.

I’ll never forget years ago I was having a bad day and my youngest son said to me, “maybe you should go outside and spend time with your tomatoes.” I’ve been to tomato workshops, classes, sales and festivals. I could open a bookstore with all the books I have on tomatoes. Including one that is a gorgeous coffee table book on heirlooms.

Above all, I think about how and when I am going to eat them.

If you’ve never tried it, I suggest you do. Roasting in the oven creates a sweet and savory, caramelized flavor that makes any dish more delicious-and impressive to boot. Next to a grilled steak, topped on a simple fish or even layered with goat cheese-as crostini appetizer…tomatoes never disappoint.

I’m going to share with you my most recent discovery from the Ottolenghi “Simple” cookbook that will be a perfect appetizer or side dish to a summer menu. This simple dish of cold yogurt, topped with the hot roasted tomatoes is an unbelievable flavor combination and beckons you to scoop it up with crusty bread or toasted pita. Cherry tomatoes can be found almost anywhere-and be sure to choose different colors as it looks so much prettier. I serve this in a shallow bowl or platter and use the back of a spoon to smooth the yogurt flat on the plate and then up around the sides. This can be done ahead of time and placed back in the refrigerator until ready to use. I think you’ll find this surprisingly easy to make, and like a good friend, always well received.

INGREDIENTS
(Serves 6-8 as an appetizer or side dish)

• 2 1/2 C cherry tomatoes, assorted colors if possible
• 3 T olive oil
• 3/4 t cumin seeds
• 1/2 t light brown sugar
• 3 garlic cloves thinly sliced
• 3 thyme sprigs
• 6 oregano sprigs, 3 left whole and 3 stemmed
• 1 whole lemon
• sea salt and black pepper
• 1 2/3 C thick greek yogurt, I use the Fage 0%
• controne pepper to taste, or any hot dried red pepper

INSTRUCTIONS:

1. Preheat oven to 425 degrees.
2. Peel 3 strips of lemon with a vegetable peeler and place in a medium size bowl. Add tomatoes, olive oil, cumin seeds, sugar, garlic thyme and herbs. Add salt, pepper, and control pepper to taste. Toss.
3. Transfer to a baking sheet, and roast in the upper third of the oven for about 20 minutes-until bursting and bubbling.
4. Turn on broil, and broil tomatoes until they get lightly charred on top.
5. While the tomatoes are cooking, finely zest the rest of the lemon and mix with the yogurt. Add a pinch of salt.
6. Place in a low shallow bowl, and scoop the yogurt in, smooth the top and using the back of a spoon or small spatula, make a dip in the bottom and bring it up the sides like my photo.
7. Gently place the finished tomato mixture in while they are hot.
8. Serve with pita or any kind of crusty bread.