Charred Cherry Tomatoes with Cold Yoghurt/Whipped Feta

Hot tomatoes with cold yoghurt and feta

Category
Sides
Cuisine
Middle Eastern
Serves
4-6
Time
25 minutes
From
Yotam Ottolenghi

fetatomatoesyoghurt

Based on a recipe in Simple, by Yotam Ottolenghi

This is an awesome side or appetizer, serve it with pita triangles and any grilled or Middle Eastern food.

You can also use labneh or full fat Greek youghurt instead of the whipped feta, and crumble feta over the top after cooking. Also, top with shredded basil and maybe some confit garlic

Ingredients

For the whipped feta

  • 1 8-oz block feta cheese
  • 1/2 cup sour cream or youghurt
  • 1/2 cup mayonnaise
  • zest from 1 lemon (about 1 teaspoon, packed)
  • 1 small clove garlic, chopped
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes

For the Confit Garlic

  • 12 peeled garlic cloves
  • 6 thyme sprigs
  • 200 ml olive oil
  • Salt

For the Charred Tomatoes

  • 12.5 oz (1 pack) cherry tomatoes
  • 3 tbsp olive oil
  • 1/4 tsp ground cumin (or 3/4 tsp whole cumin, toasted and ground)
  • 1/2 tsp light brown sugar (optional)
  • 3 garlic cloves, peeled and finely sliced
  • 3 sprigs thyme
  • 3 sprigs fresh oregano
  • grated zest of 1 lemon
  • salt and black pepper
  • 1 tsp urfa chilli flakes, or 1/2 tsp regular chilli flakes

Instructions

For the whipped feta

  1. Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary.
  2. Put the whipped feta in the serving dish and push to the sides so that there is room for the tomatoes in the middle

For the Confit Garlic

  1. Combine all ingredients in a small sauce- pan over medium-low heat. Cover and cook until the garlic is soft and just beginning to color, about 20 to 25 minutes.
  2. Leave the lid on, remove from the heat, and set aside for 10 minutes; the garlic will continue to cook in the heat of the oil.

For the Charred Tomatoes

  1. Heat the oven to 400F
  2. Add the oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon zest, a pinch of salt and a good grind of pepper and toss together.
  3. Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling.
  4. Turn the broiler to high and broil for 6-8 minutes until starting to char.
  5. Spoon the hot tomatoes into the middle of the whipped feta/yoghurt/labneh.
  6. Top with confit garlic and chopped basil (optional)
  7. If using yoghurt/labneh, sprinkle some crumbled feta (or goat cheese) over the top
  8. Grind some pepper over the top and sprinkle some additional Urfa chillies. Cover the yoghurt as well as the tomatoes
  9. Serve at once with flatbread or pita

Notes

  • The original recipe serves this with (whole milk, plain) yoghurt or labneh, with added lemon zest and salt, but I prefer the whipped feta.
  • Save the oil from the garlic, it's great in dressings
  • Be careful with the sugar. I leave it out because I find it too sweet