ROASTED TOMATOES OVER LEMON YOGURT

This roasted tomato with lemon yogurt is shockingly decadent for how healthy it is. The flavors were so rich, it felt like I was diving into a plate of ricotta, not Greek yogurt. I highly recommend making this for your next dinner party, or even for your next girl dinner at home. I like to serve it with toasted bread or if you want a GF option, you could use endive.

You can find my version of the recipe below (inspired by a recipe from Ottolenghi).

Time: 1.5 hour | Difficulty: 2/5 | Servings: 4

1. Preheat & Prep

Preheat the oven to 400 degrees. Add the cherry tomatoes, olive oil, brown sugar, fresh oregano springs, thinly sliced garlic, cumin, dried thyme, salt, and pepper to a mixing bowl. Using a peeler, shave half of one lemon to make 3 strips. Add to the bowl. Using a micropeel, zest the rest of the lemon skin into the bowl. Mix to combine.

2. Roast

Add ingredients in the mixing bowl to a baking sheet and roast for 20 minutes, giving it a stir halfway through.

3. Make Lemon Yogurt

While the tomatoes are roasting, add the yogurt and juice from the remaining lemon to a food processor or blender and mix until smooth. 

4. Plate

Plate your cold yogurt on your plate, spreading to cover the entire bottom. Add your tomatoes on top in the center, adding any remaining juices from the sheet pan on top. 

5. Serve

Top with sumac and a bit of flakey sea salt. Serve with crusty bread or endive and enjoy!