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Hot Charred Tomatoes and Cold Yoghurt Dip

20 Minutes
4 Servings
10 Ingredients

Description

Weekend wellness starts here. Hot Charred Tomatoes and Cold Yoghurt Dip with a slice of whole rye sourdough bread is the perfect entertainment starter to serve your guests while the braai is getting ready – and it’s so quick and easy to whip up!

Start by charring the cocktail tomatoes, add herbs and locally sourced Simple Truth Raw Honey for flavour, then serve on your choice of plain yoghurt – with The Artisan Baker Whole Rye Sourdough Bread to go in for the dip!

Looking for wellness recipes to entertain more consciously? Try this Hot Charred Tomatoes and Cold Yoghurt Dip recipe – and set your wellness goals free, even on braai days. Find all the ingredients at Checkers or have them conveniently delivered to your door in 60 minutes with Sixty60.

Directions

1. Heat a little olive oil in a cast iron pan and sauté the cherry tomatoes for a few minutes, or until just beginning to blister.

2. Add in the garlic, thyme and cumin and continue to sauté until golden brown and slightly softened.

3. Add in a drizzle of honey and season with salt and pepper.

4. Remove from the pan and allow to cool.

5. To serve, spread the yoghurt onto a serving platter and pour over the tomatoes. 

6. Serve with crusty bread to dip.
 

Ingredients

  • 2 punnets of cherry tomatoes
  • Simple Truth Raw Honey, to taste
  • 1 Clove of garlic; crushed
  • A few sprigs of thyme 
  • 1 tsp. (5ml) Ground cumin
  • 1 cup (250ml) Plain yoghurt
  • 1 The Artisan Baker Frozen Whole Rye Sourdough Bread; oven-heated and sliced
  • Olive oil, for drizzling
  • Salt and pepper, to taste