Roasted Cherry Tomato and Yogurt dip
This smoky-sweet roasted cherry tomato and garlic dip served over tangy lemon-herb vegan yogurt is the ultimate crowd-pleaser. Perfect for sharing with warm sourdough, it's fresh, creamy, and full of umami goodness. A Mediterranean-inspired appetizer or snack that’s easy, healthy, and downright addictive.
Equipment
- Baking sheet
- Mixing bowls
- Chef's knife
- Citrus zester
- Garlic press (optional)
- Spoon or spatula
Ingredients
- 300 g cherry tomatoes
- 1 tbsp tomato paste
- 1 pc 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
For the Yogurt Sauce:
- 1-2 cups plant-based yogurt
- A handful of fresh parsley (finely chopped)
- Zest of 1 lemon
- Juice of ½ 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
Instructions
- Preheat the oven:- to 400°F (200°C).
- Prepare the tray:- Add cherry tomatoes, tomato paste, sliced onion, and the garlic bulb to a baking tray. Drizzle with olive oil and sprinkle with oregano, chili flakes, salt, and pepper. Toss gently to coat.
- Bake:- for 25–30 minutes until tomatoes are blistered and soft, and the garlic is roasted.
- Make the yogurt sauce: - In a bowl, combine the yogurt, sesame paste, parsley, lemon zest, lemon juice, salt, and pepper. Stir well and keep chilled.
- Finish the tomatoes:- Once roasted, squeeze the garlic cloves out of the bulb and stir them into the tomato mixture.
- Assemble:- Spread the yogurt on a plate, top with the roasted tomato mixture, garnish with parsley.
- Serve:- with toasted sourdough bread and enjoy!
Nutrition
Calories: 119kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 52mgPotassium: 217mgFiber: 1gSugar: 5gVitamin A: 510IUVitamin C: 26mgCalcium: 94mgIron: 1mg