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Charred tomatoes with sourdough

A white plate of charred tomatoes piled on a bed of yogurt with a spoon and fork, sat on a pale blue cloth

Charred tomatoes with sourdough

Name: Charred tomatoes with sourdough
Total time: 25 min
Yield: Serves 6
Ingredients: 2 tbsp pomegranate molasses; 4 tsbp extra-virgin olive oil plus extra for drizzling; 2 tbsp lemon juice; 2 cloves garlic crushed; 300g natural yogurt; a handful mint leaves; 1kg cherry tomatoes on the vine; 4 slices sourdough or other crusty bread

Helen Graves

Published: June 30, 2021 at 10:23 AM

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Serves 6

Easy

Total time: 25 mins

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The combination of hot, charred tomatoes with cooling garlicky mint yogurt and pomegranate molasses is perfect for a light summer meal. Cook in a griddle pan or under a hot grill if you don't have a barbecue

Vegetarian

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Alternatives

Complete the dish

Enjoy these charred tomatoes on sourdough, then check out our tomato salad, tomato tarte tatin, roasted cherry tomatoes and more tomato recipes.

Ingredients

Nutrition

2 tbsp pomegranate molasses
4 tsbp extra-virgin olive oil

plus extra for drizzling
2 tbsp lemon juice
2 cloves garlic

crushed
300g natural yogurt
a handful mint leaves
1kg cherry tomatoes on the vine
4 slices sourdough or other crusty bread

Nutrition: per serving

kcal311

low
fat11g
saturates2.5g
carbs40.6g
sugars15.7g
fibre3.7g
protein10.7g
salt1.1g

Method

step 1

Heat a barbecue for direct cooking. Combine the pomegranate molasses, olive oil and lemon juice with a pinch of salt in a bowl and whisk to combine. Alternatively, put the ingredients in a jar, seal and shake to combine. Set aside. Mix together the garlic, yogurt, a pinch of salt and half of the mint leaves. Set aside.
step 2

Put the tomatoes over direct heat on the barbecue and cook for 5 minutes or until soft and charred. Toast the bread until charred – watch the bread carefully, as this will happen quickly.
step 3

To serve, spread the garlic yogurt onto a serving plate. Remove the tomatoes from their vines and gently mix them with the remaining mint. Tear the sourdough into chunks and toss these with the tomato mixture. Add two-thirds of the dressing and mix gently. Spoon the tomato mixture over the yogurt and pour the remaining dressing on top. Drizzle with more olive oil and season with flaky sea salt, if you like.

COOK'S NOTES

You can also cook the tomatoes in a dry frying pan or griddle pan or under a hot grill for 5-10 minutes or until soft and lightly charred. Toast the bread in the usual way.

Head this way for more great tomato recipes

Cherry tomatoes on the vine in a roasting tin

Authors

Helen Graves

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