It’s the perfect summer starter – sungold tomatoes or other cherry tomatoes are slow roasted with garlic, mustard seeds and red pepper flakes and served over lemony Greek yogurt with crusty bread for dipping .
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 1 pound Sungold or cherry tomatoes
- 1-½ tsp Yellow mustard seeds
- 3 cloves Garlic, divided
- 4 strands Fresh thyme
- ¼ teaspoons Crushed red pepper flakes, plus more, for serving
- ½ cups Extra virgin olive oil, divided
- Flaky sea salt
- 4 slices (1 inch thick) Crispbread
- 1-½ cup Greek yogurt
- 1 teaspoon Fresh lemon juice
Preparation
Preheat the oven to 300°F. Toss tomatoes with mustard seeds, 2 sliced garlic cloves, thyme, red pepper flakes and 1/4 cup oil. Place on a rimmed baking sheet and season with salt. Bake, stirring once, until tomatoes are shrunken, 45 to 50 minutes. Discard thyme and burnt garlic slices.
Meanwhile, arrange the bread on a rimmed baking sheet and brush with the remaining 1/4 cup oil. Bake, turning once, until browned and toasted, 15 to 20 minutes. Rub with the remaining whole garlic clove and season with salt.
In a small bowl, whisk together yogurt and lemon juice; pour into shallow dish. Top with hot tomatoes and drizzle with a little accumulated oil. Serve with bread and sprinkle with flaky salt and red pepper flakes.
