CHARRED TOMATOES WITH COLD YOGHURT

Chances of setting off a fire alarm is low, don't forget to watch the oven every now and then; especially while the broiler is on.

Ingredients

Yield: 8 servings

12 ½ ounces cherry tomatoes (one carton)

3 tablespoons olive oil

¾ teaspoon cumin seeds or ½ teaspoon powder

½ teaspoon light brown sugar

3 garlic cloves , peeled and finely sliced

3 sprigs thyme

3 sprigs fresh oregano

1 lemon – , zest of one half shaved off in 3 wide strips, the other half grated

salt and black pepper

8 ounces fridge-cold extra-thick Greek yoghurt

1 teaspoon chili flakes

Directions

Step One
Heat the oven to 400° fahrenheit (fan) / 450° fahrenheit non-fan.

Step Two
In a bowl, add the tomatoes, oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon zest strips, a pinch of salt and a good grind of pepper. Toss everything together until they see well incorporated.

Step Three
Place the ingredients of your bowl into a baking dish that is large enough to fit all the ingredients snuggly.

Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling, then turn the oven to the grill (broil) setting and grill for 5 to 7 minutes, until the tomatoes start to blacken on top.

While the tomatoes are roasting, mix the yoghurt with the grated lemon zest and 1/4 tsp salt, then return to the fridge.

Step Four
Once the tomatoes are ready, spread out the cold yoghurt 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 the remaining oregano and chilli.

Serve hot with some flatbreads or toast. 

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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