This is a typical Mediterranean dish that we would eat in the summer, when the tomatoes are ripe and sweet. It can be prepared in a matter of minutes and is perfect for a lunch or side dish with a grilled meat for dinner. Also great to share with friends. 

Roasted Tomatoes with Chili Garlic Cilantro
Yields 2
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Total Time
20 min
Total Time
20 min
  1. A bunch of ripe cherry tomatoes
  2. 3 Tablespoons olive oil
  3. 3 cloves of garlic, sliced thinly
  4. 1/2 teaspoon Urfa pepper flakes
  5. A handful of roughly chopped cilantro, stems included
  6. Strained plain full fat yogurt
  7. Salt and black pepper
  1. Place the tomatoes on a baking tray and coat with about 2 Tablespoons of olive oil, and salt and black pepper. Roast at 400 degrees F (200 degrees C) for about 10 minutes.
  2. While the tomatoes are roasting, heat one Tablespoon of olive oil in a frying pan, add the garlic, Urfa pepper, and cilantro and sauté for one minute. Turn off the heat.
  3. After 10 minutes in the oven, turn the oven to broil for about 2 minutes, until the tomatoes caramelize. Remove them from the oven.
  4. To assemble, place a lovely thick layer of yogurt on a plate, top with the roasted tomatoes, and then the garlic cilantro. Eat right away to enjoy the contrast between the warm tomatoes and cool yogurt.
  1. For an added touch, crumble some feta over the top, or even a little pomegranate syrup. Scoop up the tomato and yogurt with warm pita bread.
Sousan Alwan

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