Summer

Spicy Oven Roasted Tomatoes with Yogurt

August  1, 2019
Photo by Riley Wofford
Author Notes

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

  • Prep time 20 minutes
  • Cook time 50 minutes
  • Serves 4
Ingredients
  • 1 pound sungold or cherry tomatoes
  • 1 1/2 teaspoons yellow mustard seeds
  • 2 garlic cloves, thinly sliced, plus 1 whole clove, peeled
  • 4 sprigs fresh thyme
  • 1/4 teaspoon crushed red pepper flakes, plus more for serving
  • 1/2 cup extra-virgin olive oil
  • Flaky sea salt
  • 4 (1-inch thick) slices crusty bread
  • 1 1/2 cups Greek yogurt
  • 1 teaspoon fresh lemon juice
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.

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