Roasted baby plum tomatoes with lemon-thyme yoghurt
These hot red roasted little morsels, and their cooler tangy sauce go well with all kinds of white fish, or chicken – especially Chicken Schnitzels Splendid with Seeds.
They’re also good, off the vine, as an intriguing, but simple tapas, served with fresh, hot crusty bread.
The lemon-thyme yoghurt sauce goes well with all sorts of vegetables – with Juicy Smoked Spanish Sweet and Sour Red Peppers, for instance, with roast aubergine, or with green beans.
Recipe for roasted baby plum tomatoes with lemon-thyme yoghurt
Serves 2 (as an accompaniment)
- 250g/9 oz baby plum tomatoes
- 3 tbps olive oil
- ½ tsp cumin seeds
- ½ tsp light brown sugar
- 2 cloves of garlic, peeled and crushed with ½ tsp salt
- a few sprigs of thyme – and ideally the odd flower for garnish
- 2 tsps dried oregano
- zest of half a lemon
- 240 ml/1 cup thick Greek yoghurt
- pinch of Urfa pepper flakes
- Take the yoghurt out of the fridge.
- Preheat the oven to 210°C.
- Put the tomatoes in a small roasting tin or a round, ovenproof dish.
- Add about two tablespoons of olive oil, the sugar, cumin seeds, about half the thyme, the dried oregano, the garlic, and the Urfa pepper flakes. You can mix in a separate bowl first, but it will be more washing up!
- Muddle gently to cover the tomatoes with the oily mixture.
- Put in the oven for about 20 minutes.
- Meanwhile mix the yoghurt with the leaves of all but two of the sprigs of thyme, a tablespoon of olive oil, and a pinch of salt. Garnish with the remaining sprigs and the lemon zest.
- Serve the hot tomatoes direct from the oven, together with the thyme yoghurt.