Roasted Cherry Tomato and Yogurt Dip Recipe
A vibrant and flavorful Roasted Cherry Tomato and Yogurt Dip featuring blistered cherry tomatoes, roasted garlic, and a tangy plant-based yogurt sauce, perfect for serving with toasted sourdough bread as a delightful appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Roasted Tomato Mixture
- 300 g cherry tomatoes
- 1 tbsp tomato paste
- 1 small red onion, thinly sliced
- 1 whole garlic bulb, 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
- 2 tbsp sesame paste (tahini)
- A handful of fresh parsley, finely chopped
- Zest of 1 lemon
- Juice of ½ lemon (or to taste)
- Salt & pepper to taste
To Serve
- Extra fresh parsley for garnish
- Fresh sourdough bread, sliced and toasted
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the tray: Place the cherry tomatoes, tomato paste, sliced red onion, and whole garlic bulb onto a baking tray. Drizzle with olive oil and sprinkle dried oregano, optional chili flakes, salt, and pepper. Toss everything gently to ensure an even coating.
- Bake: Roast the tomato mixture in the oven for 25–30 minutes until the tomatoes are blistered and soft, and the garlic is nicely roasted.
- Make the yogurt sauce: While the tomatoes roast, combine plant-based yogurt, tahini (sesame paste), finely chopped parsley, lemon zest, lemon juice, salt, and pepper in a bowl. Stir well and keep chilled until needed.
- Finish the tomatoes: When roasted, squeeze the soft garlic cloves out of the bulb and mix them into the tomato mixture to add depth and sweetness.
- Assemble: Spread the yogurt sauce on a serving plate, spoon the roasted tomato mixture on top, and garnish with extra parsley for freshness.
- Serve: Serve the dip alongside toasted fresh sourdough bread for dipping and enjoy this flavorful dish as an appetizer or snack.
Notes
- You can adjust the amount of chili flakes based on your heat preference or omit them entirely.
- The plant-based yogurt can be substituted with regular yogurt if preferred.
- Leftover dip can be refrigerated for up to 2 days and enjoyed cold.
- For an extra smoky flavor, try adding a pinch of smoked paprika to the tomato mixture before roasting.
- Serve warm or at room temperature for best flavor.
