Tomato season isn’t quite here yet in Sweden but I couldn’t resist creating this version of an Ottolenghi recipe I spied on YouTube. It just had me with it’s juiciness and light charring and the combination of the hot tomatoes and cold yogurt almost had me drooling over my screen. This version I present to you here have all those things of course but it’s also vegan and has a little Swedish touch in the form of dill.
When the spring rays hit I suddenly have a new found love for this herb that Rob now identifies as quintessentially Swedish. It’s not more Swedish than many other cultures of course but we do like to sprinkle it liberally all over the warmer months of the year. So here it begins for me this year when I add it to the yogurt that serves as a base for the toasty tomatoes. It just seemed right as Ottolenghi already had added lemon zest to his which is a splendid companion for dill.
Other than the dill I’ve changed little details in the measurements of the recipe and the cooking method to suit my cooking style. You know this is always your prerogative in the kitchen I hope. Make any recipe your own and learn to understand what flavours go together and that you enjoy. This way you can always maker a delicious meal whether you have all the ingredients a recipe calls for or not! Get creative in the kitchen and enjoy this dilly and lemony yogurt and roasted tomato concoction with some fresh bread or crackers. Or you could also serve it as a saucy element to any meal that needs it!
Malin x
Roasted Tomatoes over Dill and Lemon Yogurt
Serves 4 as a side or starter with bread
INGREDIENTS:
400 g cherry tomatoes
2 tbsp olive oil
3 garlic cloves, finely sliced
1 tsp cumin seeds
1 lemon
Salt and black pepper, to taste
For the yogurt:
1 cup thick vegan yogurt (preferably greek style)
0,25 cup dill fronds
0,25 tsp salt
METHOD:
Preheat the oven to 200 degrees C, fan assisted*.
Combine the tomatoes, olive oil, finely sliced garlic and cumin seeds in a small oven safe dish or tray. Use a vegetable peeler to peel off three strips of lemon rind and add these to the dish as well. Season with salt and black pepper and mix well to coat the tomatoes and garlic in the oil and spices.
Roast in the oven for 30 minutes or until the tomatoes have bursted and start getting blistered and browned. I recommend checking on them after 20 minutes and giving the tray a quick shake.
While the tomatoes are roasting prepare the flavoured yogurt. First grate the remaining zest of the lemon and add to a bowl along with the yogurt. Then finely chop the dill fronds after putting a few aside to use for garnish later. Season with salt and mix well to combine. Set aside in the fridge while the tomatoes finish roasting.
To serve spread the flavoured yogurt onto a plate with a small lip. Top the yogurt with the roasted tomatoes, garlic and lemon rind as well as the juices from the tray. Garnish with the dill fronds you set aside and serve immeadiately for a nice contrast between the cool yogurt and hot tomatoes.
*If you don’t have a fan assisted oven simply raise the temperature to 225 degrees C.
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