Charred tomatoes with cool yoghurt, pomegranate molasses and herbs


This charred tomato recipe combines hot grilled tomatoes with cool yoghurt and a sweet and sour dressing of pomegranate molasses. Serve with warm flatbreads or pitta to scoop up all that sauce

This recipe is taken from LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26) Photography: Robert Billington

First published in 2022

Helen says: "I have made, and will continue to make, many iterations of this tomato and yoghurt arrangement. It’s so, so good. Hot, charred tomatoes in a pomegranate molasses dressing are tumbled on top of cool yoghurt, straight from the fridge. A plate of glorious contrasts. You may not want to use all the dressing, but personally I love the way it pools into the yoghurt. Obviously, you will want fresh flatbreads or toasted sourdough to really make the most of this."







  • Barbecue



Prepare a barbecue for direct cooking over medium heat (to cook this recipe indoors, preheat a cast-iron griddle pan over a high heat for at least 5 minutes and use it to char the tomatoes. You could also cook them under the grill – just make sure they get nice and black in places)


Combine the dressing ingredients with a pinch of salt in a clean lidded jar or bowl and shake or whisk to combine. Set aside


Combine the crushed garlic, yoghurt and a pinch of salt in a bowl and mix well. Set aside


Grill the tomatoes over direct heat for about 5 minutes until charred and soft


To serve, spread the garlic yoghurt on a plate. Remove the grilled tomatoes from the vine and combine with the herbs in a bowl. Add two-thirds of the dressing and mix gently


Top the yoghurt with the tomato mixture and pour the remaining dressing on top. Add another drizzle of olive oil, a scattering of pomegranate seeds and some more salt, if you like

First published in 2022

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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