I came across this recipe when listening to one of my favourite podcasts "The Dinner Sisters". The 2 sisters and sometimes special guest, do similar to what Colleen and I do. That is; by devouring new cookbooks and any recipes we can lay our hands on we trial the recipes that appeal to us and trial them on our families. If they pass the critics we put them on our blog to share with you. Yotam has a way with veg that makes them sing. This simple but delicious dish can be served as a side or a starter with some good bread.
Ingredients
1 x small punnet of cherry/grape tomatoes, or if you can find some truss cherry tomatoes use those
3 Tablespoon EVOO
1/4 Teaspoon Cumin seeds
3 garlic cloves, thinly sliced
1/2 Teaspoon brown sugar
3 sprigs of Thyme
6 Oregano sprigs, (3 sprigs to be left whole and 3 sprigs taken off the stem for serving)
1 Lemon, made into 1 teaspoon zest and 3 strips of peeled skin
Salt flakes and Pepper
1 2/3 cup of thick "Greek Style" Yoghurt
1 Teaspoon chilli flakes
Method
Heat the oven to 180 degrees Celsius
In an oven dish just large enough to fit the tomatoes. Combine, tomatoes, olive oil, thyme, oregano sprigs, lemon strips, cumin seeds, sugar, garlic, 1/2 teaspoon salt and freshly ground pepper.
Toss to combine.
Place in the preheated oven and bake for about 15 minutes or until the tomatoes are soft.
Turn on the grill and grill until the tomato skins are blistered and start to blacken.
Combine cold yoghurt with grated lemon zest and 1/4 teaspoon salt flakes.
On a serving platter spoon out the yoghurt mixture and with the back of a large serving spoon spread it to create a well. Place all tomatoes and juices into the centre and top with oregano leaves and chilli flakes.
Delish
Mamma Marmalade
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