Dip

Moroccan Roasted Tomatoes with Ras el Hanout Yogurt

img_6819sm.jpg

Ingredients

  • 1 cup Greek Yogurt

  • 1 tbls Honey

  • 1 tbls Ras el Hanout

  • 3 cups Tomatoes (we like a mix of heirloom cherry tomatoes)

  • 2 cloves Garlic

  • 4 Tbls Olive Oil

  • Half bunch of Cilantro

  • Salt (to taste)

Method

Mix the greek yogurt, honey and Ras el Hanout.

Create a marinade with the cilantro, grated garlic and olive oil.

Cut the tomatoes in slices or quarters or if using cherry tomatoes use them whole. Marinade them for an hour or so then either heat olive oil in a pan, add tomatoes and lightly sear for roughly 3 mins on each side OR roast them in the oven at 400 degrees for about 20 mins until skin begins to burst. Spread a generous scoop of yogurt on a plate and the tomatoes on top. Drizzle with the remaining olive oil from the pan. Enjoy with bread or serve with grilled meats.