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Spicy Oven Roasted Tomatoes with Yogurt

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Level: Easy

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Description

This is the perfect summer starter—sungold or other cherry tomatoes are slow-roasted with garlic, mustard seeds, and red pepper flakes and served over lemony Greek yogurt with crunchy bread for dipping.

Ingredients

  • 1 pound Sungold Or Cherry Tomatoes
  • 1-½ teaspoon Yellow Mustard Seeds
  • 3 cloves Garlic, Divided
  • 4 sprigs Fresh Thyme
  • ¼ teaspoons Crushed Red Pepper Flakes, Plus More For Serving
  • ½ cups Extra Virgin Olive Oil, Divided
  • Flaky Sea Salt
  • 4 slices (1-inch Thick) Crusty Bread
  • 1-½ cup Greek Yogurt
  • 1 teaspoon Fresh Lemon Juice

Preparation

Preheat oven to 300°F. Toss tomatoes with mustard seeds, 2 cloves sliced garlic, thyme, red pepper flakes, and 1/4 cup oil. Arrange on a rimmed baking sheet and season with salt. Bake, stirring once, until tomatoes are shriveled, 45 to 50 minutes. Discard thyme and any burnt garlic slices.

Meanwhile, arrange bread on a rimmed baking sheet and brush with remaining 1/4 cup oil. Bake, flipping once, until golden brown and toasted, 15 to 20 minutes. Rub with remaining whole garlic clove and season with salt.

In a small bowl, whisk yogurt and lemon juice; spoon into a shallow dish. Top with warm tomatoes and drizzle with some of the accumulated oil. Serve with bread and sprinkle with more flaky salt and red pepper flakes.

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