The recipe is originally from Ottolenghi and is absolutely delicious. We serve it at Christmas with Lamb but it is also delicious on some fresh sourdough toast. It is one my family asks for all the time because it is that good
12 Recipes of Christmas: Tomato and Yogurt Dip
12 Recipes of Christmas: Tomato and Yogurt Dip
Ashley’s Place
4
10 minutes
25 minutes
Mediterranean
Sides
This recipe is one my uncle sent me years ago, a lot of our family lives overseas so we connect through food and send each other recipe ideas or delicious dishes we have made. It's one thing I love about food it really connects us all.
Ingredients
350g of Cherry or Small tomatoes I like to use the Perino in Australia
3 Tbsp of Olive Oil
3/4 Tsp of Cumin Seeds
1/2 Tsp of Brown Sugar
3 Garlic Cloves Crushed
3 Sprigs of Thyme
1/2 Tsp of oregano
3 Pieces of slices Lemon skin/rind which is about 1/2 a lemon
1/2 of a Lemon Zest
350g of Plain Greek Yogurt
1 Tsp of Chili Flakes (optional)
Salt and Pepper to taste
Directions
Preheat your oven to 220°C
Mix together your tomatoes, olive oil, cumin seeds, garlic, thyme, oregano, lemon strips, salt and pepper and pop into a baking dish, one that has sides as the liquid will bubble and also one where the tomatoes are all on 1 layer not all bunched on top of each other
Cook for 20 Minutes in the oven, the tomatoes will start to blister and bubble
Then pop on the grill function on your oven and cook for another 6-8 minutes until the start to char a bit
Mix together the lemon zest, yogurt and if you are using chili add that too and spread onto a serving plate so the yogurt is spread out and create a little dip in the center as well
Once the tomatoes are all done get them out of the oven (be very carful it's been on a high heat) spoon the tomatoes on top of the yogurt, you want to get all the juices and any extra bits you can get
Serve right away as it's delicious hot
If you have left overs you can pop them into a container in the fridge, it is delicious on some sourdough for breakfast the next day