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Blistered Cherry Tomato Raita

Servings 4
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

  • 1 pint Cherry Tomatoes or approximately 2 large handfuls
  • 1.5 cups Greek Yogurt
  • 2 tbsp Fresh Parsley or Fresh Dill or both, chopped finely
  • 1/2 tsp Dried Fenugreek leaves Kasoori methi, Optional
  • 1 tsp Cumin seeds
  • 1 tbsp Lemon zest Optional
  • 1 tbsp Pine nuts, lightly roasted Optional
  • 2 tbsp Fresh squeezed lemon juice
  • 3 tsp Olive Oil divided
  • 1/2 tsp Salt to taste
  • Fresh ground black pepper to taste

Instructions

  • Preheat oven to 400 F
  • Wash and dry the cherry tomatoes and add them to an oven safe wide baking dish, or tray. Season with salt, 2 tsp (reserving one tsp for later) of olive oil, salt, and hefty grind of fresh black pepper. Toss to combine.
  • Transfer the tomatoes to the oven and bake for 20 - 25 minutes, until the tomatoes skins have burst and you see some brown blistered spots on the tops of the tomatoes. Watch the tomatoes, since each oven and baking dish require different amounts of time.
  • Meanwhile whisk the greek yogurt, lemon juice, and lemon zest until the yogurt is smooth.
  • Add the chopped fresh herbs, reserving a tsp for garnish, along with crushed kasoori methi to the yogurt and mix well.
  • Spread the yogurt in a wide serving bowl or shallow platter.
  • Heat the remaining tsp of oil in a small saucepan or kadai.
  • Add the cumin seeds and wait till they puff up and turn golden brown
  • Turn the heat off and add the cumin seeds to the yogurt. Be creative with the presentation if you prefer.
  • When the tomatoes are blistered and ready, gently spoon the tomatoes and all the seasoned juices on to the yogurt. Do not mix the tomatoes, we just want a layer of the tomatoes spooned on top of the yogurt. The juices will pool around the tomatoes and in the yogurt and flavor the raita in a few minutes.
  • Garnish with the reserved fresh herbs and pine nuts.
  • Chill the raita for at least half an hour before serving for the flavors to develop.

Notes

This recipe lends itself to a lot of experimentation with the mix of herbs and seasoning. Some of my other favorite combinations are Za’atar and Sumac, Paprika and Italian seasoning, or simply just salt and pepper.
This recipe tastes best with greek yogurt. But if all you have is regular yogurt, I recommend draining the extra liquid from the yogurt using a large strainer lined with a couple paper towels for at least a half hour.