The BBC Good Food logo
Roasted tomatoes & creamy tahini yogurt served on a plate

Roasted tomatoes & creamy tahini yogurt

By
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try the moreish combination of hot tomatoes and cold yogurt - and stir tahini through the yogurt to make it rich and nutty. This is a wonderful summer dish

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal336
fat28g
saturates9g
carbs10g
sugars9g
fibre3g
protein10g
salt0.8g
Advertisement

Ingredients

  • 600g mixed heritage or heirloom tomatoes
  • 5 small garlic cloves, thinly sliced
  • 4 thyme or oregano sprigs
  • 3 tbsp extra virgin olive oil, plus an extra drizzle to serve
  • 400g thick Greek yogurt
  • 3 tbsp tahini
  • pinch of chilli flakes, such as Aleppo (optional)
  • flatbreads or focaccia, to serve

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Put the tomatoes on a baking tray lined with baking parchment, then scatter over the garlic and thyme, reserving a few thyme leaves. Drizzle with the oil and season with a little salt. Roast for 25-30 mins until the tomatoes have softened but are still holding their shape.

  • STEP 2

    Meanwhile, combine the yogurt with the tahini and ½ tsp sea salt flakes. Chill until needed.

  • STEP 3

    Spread the cold yogurt mixture over a large serving plate. 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.

Goes well with

Recipe from July 2021, July 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content