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+ servings

Charred Cherry Tomatoes

rate this recipe:
5 from 1 vote
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Serves 4
Inspired by the charred cherry tomato recipe in Ottolenghi Simple.


  • 2 cups cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Heaping ½ teaspoon cumin seeds
  • ½ teaspoon honey or maple syrup
  • Leaves of 5 thyme sprigs, more for garnish
  • Zest of 1 lemon, divided
  • 1 cup thick whole milk Greek yogurt
  • Pinch red pepper flakes
  • Sea salt and freshly ground black pepper
  • Fresh mint leaves


  • Preheat the oven to 425°F.
  • In a medium bowl, combine the tomatoes, olive oil, garlic, cumin, honey, thyme, half the lemon zest, ¼ teaspoon salt, and several grinds of freshly ground pepper. Pour into a small rimmed baking dish and roast for 18 minutes. Turn the oven to broil and broil for 2 minutes, or until the tomatoes begin to char on top.
  • In a small bowl, mix the yogurt with the remaining lemon zest and ¼ teaspoon salt.
  • Spread the yogurt in a thin layer on a serving plate and top with the tomatoes. Sprinkle with red pepper flakes and garnish with fresh thyme leaves and mint leaves. Season to taste and serve with crusty bread for dipping.