Balsamic Tomatoes from the Barbecue with Salted Yogurt
Ingredients
- —400 g small tomatoes
- —1 clove of garlic
- —4 tablespoons extra virgin olive oil
- —3 tablespoons balsamic vinegar
- —1 teaspoon dried mint
- —pinch of sweetener
- —salt
- —pepper
- —70 g full-fat organic yogurt
- —1/2 teaspoon salt for the yogurt
- —1/2 teaspoon lemon zest
Instructions
Rinse the tomatoes and place them in a barbecue or oven-safe dish.
Slice the garlic thinly and mix it with olive oil, balsamic vinegar, and mint.
Add a small pinch of sweetener (instead of sugar) and season with salt and pepper.
Pour the mixture over the tomatoes and gently toss to coat.
Roast for 25–30 minutes at 200°C on the barbecue, until they burst open.
Mix the yogurt with salt and lemon zest to create a refreshing salted yogurt.
Serve the warm tomatoes with dollops of cool yogurt and bread of your choice.
Serving Tip
Sometimes you come across barbecue dishes that almost create themselves. Tomatoes that slowly burst open in warm olive oil and balsamic vinegar, herbs releasing their aroma, and then that cool dollop of yogurt on top — it’s exactly this combination that makes this dish so special. Easy, quick, and perfect for dipping alongside anything fresh off the grill. Serve the warm tomatoes straight from the barbecue with dollops of cool lemon yogurt — delicious with flatbread or toasted bread.
Storage Tip
Store the roasted tomatoes in the fridge for up to two days. The yogurt is best prepared fresh.