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Close-up of a dish featuring roasted red and yellow tomatoes, melted cheese, fresh green herbs, and a sprinkle of black pepper and minced garlic. The surface appears bubbly and colorful.

Charred Cherry Tomatoes w/ Lemon Zested Yogurt

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A quick and vibrant dish featuring blistered cherry tomatoes bursting with flavor atop cool, tangy lemon-zested Greek yogurt. Good as a side or light appetizer.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Mediterranean-Inspired
Calories: 747
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz cherry tomatoes
  • 3 tablespoon olive oil
  • ¼ teaspoon cumin seeds
  • ½ teaspoon light brown sugar
  • 3 garlic cloves thinly sliced
  • 3 sprigs thyme
  • 6 sprigs oregano 3 whole, 3 stemmed
  • 1 lemon ½ zested, ½ peeled into 3 strips
  • Flaky salt to taste
  • Freshly ground black pepper to taste
  • 1 ⅔ cups Greek-style yogurt
  • 1 teaspoon urfa chili or ½ teaspoon crushed red pepper flakes

Equipment

  • Mixing bowl
  • Shallow bowl or serving platter
  • Zester or microplaner
  • Oven with broiler setting
  • Baking Sheet

Method
 

  1. Preheat oven to 425°F.
  2. In a mixing bowl, combine tomatoes, olive oil, cumin seeds, light brown sugar, garlic, thyme, oregano sprigs, lemon strips, ½ teaspoon flaky salt, and a grind of pepper. Mix well to coat.
  3. Transfer the tomatoes tightly packed to a baking sheet. Place the sheet 2-3 inches below the broiler and roast for 20 minutes, until tomatoes blister and juices bubble.
  4. Switch oven to broil and broil for 6-8 minutes until the tops of tomatoes start to blacken.
  5. Meanwhile, mix Greek yogurt with lemon zest and ¼ teaspoon flaky salt. Chill until ready to serve.
  6. To serve, spread the lemon yogurt on a platter or shallow bowl. Spoon the hot tomatoes with their juices, lemon strips, garlic, and herbs on top. Garnish with oregano leaves and urfa chili. Serve immediately.

Nutrition

Calories: 747kcalCarbohydrates: 35gProtein: 42gFat: 50gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gCholesterol: 22mgSodium: 196mgPotassium: 809mgFiber: 3gSugar: 26gVitamin A: 2032IUVitamin C: 85mgCalcium: 513mgIron: 4mg

Notes

Storage: Best served while the tomatoes are still warm from the oven, but leftovers keep in an airtight container in the fridge for up to 2 days. Store the yogurt and tomatoes separately and let the tomatoes come back to room temp before serving again.

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