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
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
Charred tomatoes with cool yoghurt, pomegranate molasses and herbs