Tomato Yogurt with Almonds, Basil and Heirloom Cherry Tomatoes

By / Photography By Jennifer Rubenstein | June 30, 2015


Heat oven to 250°F.

Halve cherry tomatoes and toss with good olive oil and a little salt. Place them, flesh side down, on a parchment or silicon mat lined sheet tray. Bake until skins are easily pulled off and flavors are intensified. Reserve olive oil.

Purée tomatoes (without the skins if you’re fussy) with the oil they were baked in. Let cool to room temperature.

Stir the tomato purée into yogurt. Season with cayenne and salt.

Serve simply with almonds, garden basil and your favorite heirloom tomatoes.

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  • 2 pints cherry tomatoes
  • Salt to taste
  • Olive oil
  • 2 cups Traders Point Creamery whole milk yogurt (Or other plain yogurt)
  • ⅛ teaspoon cayenne pepper
  • Almonds, garden basil and heirloom tomatoes, for garnish
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