Roasted Tomato and Yogurt Dip
Ingredients
- 300 g cherry tomatoes
- 1 tbsp tomato paste
- 1 small red onion (thinly sliced)
- 1 whole garlic (top sliced off)
- 2-3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp chili flakes (optional)
- Salt & pepper to taste
Yogurt sauce
- 1-2 cups plant-based yogurt
- A handful of fresh parsley (finely chopped)
- Zest of 1 lemon
- Juice of 1/2 lemon (or to taste)
- Salt & pepper to taste
- 2 tbsp sesame paste (tahini)
To serve
- Extra parsley for garnish
- Fresh sourdough bread, sliced and toasted
Preparation
Preheat the oven to 400°F (200°C).
Add cherry tomatoes, tomato paste, sliced red onion, and garlic bulb to a baking tray. Drizzle with olive oil, sprinkle with oregano, chili flakes, salt, and pepper, and toss gently to coat.
Bake for 25-30 minutes until tomatoes are blistered and soft, and garlic is roasted.
In a bowl, combine yogurt, sesame paste, parsley, lemon zest, lemon juice, salt, and pepper. Stir well and keep chilled.
Once roasted, squeeze garlic cloves out of the bulb and stir into the tomato mixture.
Spread yogurt on a plate, top with roasted tomato mixture, and garnish with parsley.
Serve with toasted sourdough bread.
