re: So what are we doing with our tomatoes this year?

I was flipping through my newest Ottolenghi book and realized I sticky-noted a recipe that would be great to make with fresh tomatoes.

You toss cherry tomatoes (or any, really) with olive oil, cumin/cumin seeds, light brown sugar, sliced garlic, thyme, oregano sprigs, finely shaved strips of lemon skin, flaky salt, and ground pepper. Mix well and roast on baking sheet 2 inches from the top of the oven at 425 for 20m until the tomatoes blister and the liquid is boiling.
Then switch to broil and go another 6-8 until tomatoes start to blacken.

Combine whole fat Greekk yogurt with some lemon zest and a tiny bit of flaked salt (be sure the yogurt is fresh out of the cold fridge). Smear the yogurt into a wide shallow bowl and create a dip in the middle of it like they do with hummus in restaurants.

Spoon the scorching hot tomatoes on top, along with the juices/garlic/herbs. Garnish with fresh oregano and chile flakes.

No idea if the recipe is online, but I have the book if anyone would want it. I doubt exact amounts matter much, to be honest.

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LouisianaLady

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Thank you so much for this post. This is very inspirational to me. Those flavors are right in my wheelhouse.