This is the perfect summer starter - sungold or other cherry tomatoes are slow-roasted with garlic, mustard seeds, and red pepper flakes and served over lemony Greek yogurt with crunchy bread for dipping. —Riley Wofford
sungold or cherry tomatoes
1 1/2 teaspoons
yellow mustard seeds
garlic cloves, thinly sliced, plus 1 whole clove, peeled
sprigs fresh thyme
crushed red pepper flakes, plus more for serving
extra-virgin olive oil
Flaky sea salt
(1-inch thick) slices crusty bread
1 1/2 cups
fresh lemon juice
In This Recipe
Preheat oven to 300°F. Toss tomatoes with mustard seeds, sliced garlic, thyme, red pepper flakes, and 1/4 cup oil; arrange on a rimmed baking sheet and season with salt. Bake, stirring once, until tomatoes are shriveled, 45 to 50 minutes. Discard thyme and any burnt garlic slices.
Meanwhile, arrange bread on a rimmed baking sheet and brush with remaining 1/4 cup oil. Bake, flipping once, until golden brown and toasted, 15 to 20 minutes. Rub with whole garlic clove and season with salt.
In a small bowl, whisk together yogurt and lemon juice; spoon into a shallow dish. Top with warm tomatoes and drizzle with some of the accumulated oil. Serve with bread and sprinkle with more flaky salt and red pepper flakes.