Description
This is the perfect summer starter—sungold or other cherry tomatoes are slow-roasted with garlic, mustard seeds, and red pepper flakes and served over lemony Greek yogurt with crunchy bread for dipping.
Ingredients
- 1 pound Sungold Or Cherry Tomatoes
- 1-½ teaspoon Yellow Mustard Seeds
- 3 cloves Garlic, Divided
- 4 sprigs Fresh Thyme
- ¼ teaspoons Crushed Red Pepper Flakes, Plus More For Serving
- ½ cups Extra Virgin Olive Oil, Divided
- Flaky Sea Salt
- 4 slices (1-inch Thick) Crusty Bread
- 1-½ cup Greek Yogurt
- 1 teaspoon Fresh Lemon Juice
Preparation
Preheat oven to 300°F. Toss tomatoes with mustard seeds, 2 cloves sliced garlic, thyme, red pepper flakes, and 1/4 cup oil. Arrange on a rimmed baking sheet and season with salt. Bake, stirring once, until tomatoes are shriveled, 45 to 50 minutes. Discard thyme and any burnt garlic slices.
Meanwhile, arrange bread on a rimmed baking sheet and brush with remaining 1/4 cup oil. Bake, flipping once, until golden brown and toasted, 15 to 20 minutes. Rub with remaining whole garlic clove and season with salt.
In a small bowl, whisk yogurt and lemon juice; spoon into a shallow dish. Top with warm tomatoes and drizzle with some of the accumulated oil. Serve with bread and sprinkle with more flaky salt and red pepper flakes.
