Roasted Tomato with Yogurt
100%
0
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
3
Low
Nutrition per serving
Calories157.1 kcal (8%)
Total Fat11.3 g (16%)
Carbs9.1 g (3%)
Sugars5.3 g (6%)
Protein6.6 g (13%)
Sodium219.2 mg (11%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lbcherry tomatoes
any small tomato
3 Tbspolive oil
¾ tspcumin seeds
½ tsplight brown sugar
3garlic cloves
peeled and finely sliced
3 sprigsthyme
3 sprigsfresh oregano
1lemon
zest of one half shaved off in 3 wide strips, the other half grated
salt
black pepper
1 cupGreek yoghurt
fcold, extra-thick
½ tspchilli flakes
to taste
Instructions
Step 1
Heat the oven to 400 degrees
Step 2
Put the tomatoes in a rimmed baking dish that’s just large enough to accommodate them all snugly. Add the oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, a pinch of salt and a good grind of pepper. Toss together with your hands.
Step 3
Roast until the tomatoes are blistered, bubbling and the tomatoes start to blacken on top.
Step 4
While the tomatoes are roasting, mix the yoghurt with the grated lemon zest and 1/4 tsp salt, then return to the fridge.
Step 5
Once the tomatoes are ready, spread out the cold yogurt on a large plate or shallow, wide bowl. Spoon the hot tomatoes on top, as well as the pan juices, lemon peel, garlic and herbs, and finish with micro greens and chili flakes
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