Charred Tomatoes

a plate of grilled tomatoes on a bed of yogurt

Prep Time:

25 minutes

Number of Servings:

Serves 4

Recipe Source:

Live Fire by Helen Graves ($40, Hardie Grant Books, 2022)

Ingredients

Dressing
- 2 Tbsp pomegranate molasses
- 2 tsp za’atar seasoning
- 4 Tbsp extra-virgin olive oil, plus extra for drizzling
- 3 Tbsp lemon juice
- Sea salt
Cool Yoghurt
- 1 garlic clove, crushed
- 1 ¹⁄₄ cups natural plain full-fat yoghurt
- Salt
Charred Tomatoes
- 2 lb 4 oz cherry tomatoes on the vine
- Handful of mint leaves, chopped
- Large handful of basil leaves, torn
- Handful of pomegranate seeds

Directions

Prepare a barbecue for direct cooking over medium heat.
Combine Dressing ingredients with a pinch of salt in a clean lidded jar or bowl. Shake or whisk to combine. Set aside.
For Cool Yoghurt: combine crushed garlic, yoghurt, and a pinch of salt in a bowl and mix well. Set aside.
For Charred Tomatoes: grill tomatoes over direct heat for about 5 minutes until charred and soft.
To serve, spread yoghurt on a plate. Remove grilled tomatoes from vine and combine with mint and basil in a bowl. Add two-thirds of dressing and mix gently.
Top yoghurt with tomato mixture and pour remaining dressing on top. Add another drizzle of oil, a scattering of pomegranate seeds, and some more salt, if you like.

Notes

You may not want to use all the dressing in this recipe, but it’s lovely the way it pools into the yoghurt.
Serve this dish with fresh flatbreads or toasted sourdough to make the most of this recipe.

Nutrition Info:

301 Calories, 7 g Protein, 9 mg Cholesterol, 32 g Carbohydrates, 20 g Total sugars (8 g Added sugars), 5 g Fiber, 18 g Total fat (4 g sat), 351 mg Sodium, ★★★★ Vitamin C, ★★★ Vitamin K, ★★ Vitamin B6, Vitamin E, ★ Vitamin A, Vitamin B1 (thiamine), Vitamin B3 (niacin), Calcium, Folate, Iron, Magnesium, Phosphorus, Potassium

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Contributor

Helen Graves

Helen Graves is a recipe developer, food writer, and editor based in London.

She's the co-founder and editor of Pit, an independent food magazine, for which she won ‘Editor of the Year, Food & Drink’ at the British Society of Magazine Editors Awards 2020. She is also co-founder and editor of Serious Sandwiches, which is a weekly newsletter.

She writes recipes and words for most major food and drink publications in the UK, works as a print magazine and digital content editor on a freelance basis, and writes cookery books.

Tags:

Charred Tomatoes

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Ingredients

Dressing

Cool Yoghurt