Summer

Spicy Oven Roasted Tomatoes with Yogurt

August  1, 2019
0
0 Ratings
Photo by Riley Wofford
  • Prep time 20 minutes
  • Cook time 50 minutes
  • Serves 4
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

Continue After Advertisement
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
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.

See what other Food52ers are saying.

0 Reviews