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Roasted Cherry Tomatoes with Yogurt

2 servings
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Ingredients

  • 400 g cherry tomatoes
  • 6 cloves garlic
  • 3 tbsp extra virgin olive oil
  • 1 tbsp dried oregano (plus some fresh for garnishing)
  • 1 tbsp dried thyme
  • 1 tsp brown cane sugar
  • 1 organic lemon (zest and juice)
  • 200 g Greek yogurt 0% fat
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 handful fresh basil pot

Preparation

  • 1
    Preheat the oven to 195–200 °C and prepare a baking dish (approx. 20 cm x 25 cm).
  • 2
    Place the cherry tomatoes and unpeeled garlic cloves in the baking dish. In a small bowl, mix olive oil, dried oregano, thyme, cane sugar, lemon zest, lemon juice, salt, and pepper. Distribute the mixture over the tomatoes and garlic and stir everything well. Bake for 20–22 minutes in the preheated oven.
  • 3
    Divide the Greek yogurt between two bowls. Top with the roasted tomatoes. Squeeze the soft garlic cloves from their skins directly onto the yogurt (3 cloves per bowl). Drizzle the remaining juice from the baking dish over it and serve the dish warm. Garnish everything with fresh basil and oregano.
Tip
Garnish the finished dish with fresh basil or fresh oregano for an even more intense aroma. Fresh baguette or flatbread pairs wonderfully with it.
Knuspr-Küche
Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!

Ingredients