I picked the very last of our tomatoes at the weekend and ended up with lots of different varieties and sizes that are perfect for this delicious lunch. Slow roasting tomatoes releases sweet and savory flavours that pair brilliantly with the brightness of the lemon yoghurt. I spread this delicious mixture on great hunks of bread for lunch or you can serve it as a pre-dinner sharing dish with smaller pieces of bread or crackers.
No exact measurements, adjust to how many tomatoes you have
a selection of tomatoes either whole or cuts into halves and quarters
1 garlic clove for every handful of tomatoes
plain or Greek yoghurt equal volume to tomatoes
- Pre-heat the oven to 170° (150° Fan). Remove any stalks from the tomatoes and chop bigger ones to be the same size at the smallest tomatoes. Tip into a baking tray along with some peeled garlic cloves and a couple of sprigs of rosemary.
- Drizzle over generously with the best olive oil you have and grind over generously with salt. Pop into the oven for 1 hour.
- Tip the yoghurt into a bowl and squeeze in enough lemon juice that you can taste it. Grind over some salt and mix together then spread on a serving plate and chill until the tomatoes are ready.
- Remove the rosemary stalks from the tomatoes then spoon the mixture onto the yoghurt. Serve with warm bread.