Roasted Tomatoes with Greek Yogurt





This is otherworldly. I’m still astonished. After trying the roasted tomatoes, fresh from the oven, I declared them the best thing I’ve ever eaten. Their concentrated flavor and bright acidity contrasted with the cool Greek yogurt is perfect.





2 very large, ripe tomatoes cut into small pieces or 1-2 cups whole cherry tomatoes

1 tsp dried ginger

1 tsp coriander pods (smashed)

1 tsp fennel seeds

(Optional) 4-5 sprigs bronze fennel leaves for garnish

1/3 cup flax seeds

1 cup full fat Greek yogurt

baguette (homemade or otherwise. I personally love this recipe)

Preheat oven to 300. Toss the tomato pieces with the dried spices as well as olive or avocado oil and salt+pepper. I can’t remember how long I roasted them for, at least 1.5 listens through of The Good, The Bad and The Ugly soundtrack (so 2 hours? until the kitchen smells really really good). Mix the yogurt and the tomatoes, hot from the oven, then garnish with flax seeds and (optional) fennel fronds. Toast the bread then spoon on the goodness.












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