ROASTED TOMATOES OVER LEMON YOGURT

This roasted tomato with lemon yogurt is shockingly decadent for how healthy it is. Inspired by a recipe from Ottolenghi, the flavors are so rich it tastes like you are diving into a plate of ricotta. You would never know it’s Greek yogurt. I like to serve it with toasted bread or if you want a GF option, you could use endive.

Time: 35 min | Difficulty: 1/5 | Servings: 4-6

Ingredients:

• 1 large container of cherry tomatoes

• 3 tbsp olive oil

• ½ tsp brown sugar

• 3 sprigs of fresh oregano

• 3 cloves of garlic, finely sliced

• ½ tsp of cumin

• 1 tsp of dried thyme

• ½ tsp salt

• Pinch of fresh ground pepper

• 1 lemon

• 1-½ cups Greek yogurt, full fat (5%)

• Sumac

• Flakey sea salt

Directions:

1. Preheat the oven to 400 degrees. Add the cherry tomatoes, olive oil, brown sugar, fresh oregano springs, thinly sliced garlic, cumin, dried thyme, salt, and pepper to a mixing bowl. Using a peeler, shave half of one lemon to make 3 strips. Add to the bowl. Using a micropeel, zest the rest of the lemon skin into the bowl. Mix to combine.

2. Add ingredients in the mixing bowl to a baking sheet and roast for 20 minutes, giving it a stir halfway through.

3. While the tomatoes are roasting, add the yogurt and juice from the remaining lemon to a food processor or blender and mix until smooth. 

4. Plate your cold yogurt on your plate, spreading to cover the entire bottom. Add your tomatoes on top in the center, adding any remaining juices from the sheet pan on top. 

5. Top with sumac and a bit of flakey sea salt. Serve with crusty bread or endive and enjoy!