Roasted Heirloom Tomatoes and Creamy Tahini Yogurt
Ingredients
- 600g mixed heritage or heirloom tomatoes
- 4 thyme or oregano sprigs
- 3 Tbsp extra virgin olive oil, plus an extra drizzle to serve
- 400g thick Greek yogurt
- 3 Tbsp tahini
- 5 garlic cloves, pressed
- Pinch of chilli flakes, such as Aleppo (optional)
- Flatbreads or focaccia, to serve
Method
1. Heat the oven to 180C.
2. Put the tomatoes on a baking tray lined with baking paper, then scatter over the garlic and thyme, reserving a few thyme leaves. Drizzle with the oil and season with a little salt.
3. Roast for 25 – 30 mins until the tomatoes have softened but are still holding their shape.
4. Combine the yogurt with the tahini, garlic and ½ tsp sea salt flakes.
5. Spread the cold yogurt mixture over a large serving plate.
6. Spoon over the tomatoes, along with the garlic and thyme and pour over the roasting juices. Sprinkle with a pinch of chilli flakes, if you like, and the reserved thyme, then serve with flatbreads or focaccia for scooping everything up.