RECIPE / Hot and cold cherry tomatoes with lemon yoghurt
A new recipe from Yotam Ottolenghi, to enjoy all summer long!
Ingredients for 4 persons) :
- 350g cherry tomatoes
- 3 tbsp. olive oil
- 3/4 tsp. cumin seeds
- 1/2 tsp. cane sugar
- 3 garlic cloves, thinly sliced
- 3 sprigs of thyme
- 1 tbsp. oregano
- 1 lemon: 3 long pieces of peel and 1 tsp. zest.
- 350g very thick Greek yogurt, pasteurized and fresh from the fridge
- 1 tbsp. chili pepper
- flower of salt
- Black pepper
1- Preheat the oven to 200° rotating heat.
2- In a bowl, mix the tomatoes with the olive oil, cumin, sugar, garlic, thyme and oregano, lemon peel, fleur de sel and a few turns of the mill. pepper.
Once the tomatoes are well coated, place them on a small baking sheet so that they remain well grouped during cooking. Bake for 20 minutes, until their skins start to wrinkle and bubbles form in their juices. Switch to grill mode and continue cooking for 6 to 8 minutes to blacken the skin of the tomatoes.
3- Meanwhile, mix the yoghurt with the lemon zest and fleur de sel, refrigerate until ready to serve.
4- As soon as the tomatoes are ready, place the yoghurt in a deep plate and form a crater with the back of a spoon. Place the hot tomatoes in the center along with their cooking juices. Sprinkle with oregano and chilli and serve immediately, with sourdough bread or foccacia.
Treat yourself !