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
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."
Ingredients
Metric
Imperial
Dressing
- 2 tbsp of pomegranate molasses
- 2 tsp za'atar
- 4 tbsp of extra virgin olive oil, plus extra for drizzling
- 3 tbsp of lemon juice
- flaky sea salt to season
Tomatoes
- 1 garlic clove, crushed
- 300g of natural yoghurt
- 1kg cherry tomatoes on the vine
- 1 handful of fresh mint leaves, chopped
- 1 handful of basil leaves, torn
- 1 handful of pomegranate seeds
- flaky sea salt to season
Equipment
- Barbecue
Method
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
- 2 tbsp of pomegranate molasses
- 2 tsp za'atar
- 4 tbsp of extra virgin olive oil, plus extra for drizzling
- 3 tbsp of lemon juice
- flaky sea salt to season
Combine the crushed garlic, yoghurt and a pinch of salt in a bowl and mix well. Set aside
- 1 garlic clove, crushed
- 300g of natural yoghurt
- flaky sea salt to season
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
- 1 handful of fresh mint leaves, chopped
- 1 handful of basil leaves, torn
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
- 1 handful of pomegranate seeds
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