Charred Tomatoes with Cool Yoghurt, Pomegranate Molasses and Herbs
An irresistibly more-ish recipe from Helen Graves brilliant new book Live Fire which you can also cook on a cast iron griddle
Helen writes: I have made, and will continue to make, many iterations of this tomato and yoghurt arrangement. It’s so, so good. Hot, charred tomatoes in a pomegranate molasses dressing are tumbled on top of cool yoghurt, straight from the fridge. A plate of glorious contrasts.
You may not want to use all the dressing, but personally I love the way it pools into the yoghurt. Obviously, you will want fresh flatbreads or toasted sourdough to really make the most of this.
Setup: Direct cooking
Prep time: 10 minutes
Cook time: 5 minutes
1 garlic clove, crushed
300 g (10½ oz/scant 1¼ cups) natural full-fat yoghurt
1 kg (2 lb 4 oz) cherry tomatoes on the vine
handful of mint leaves, chopped
large handful of basil leaves, torn
handful of pomegranate seeds
2 tablespoons pomegranate molasses
2 teaspoons za’atar (there's a recipe in the book if you want to make your own)
4 tablespoons extra virgin olive oil, plus extra for drizzling
3 tablespoons lemon juice
— Prepare a barbecue for direct cooking over medium heat.
— Combine the dressing ingredients with a pinch of salt in a clean lidded jar or bowl and shake or whisk to combine.
— Combine the crushed garlic, yoghurt and a pinch of salt in a bowl and mix well. Set aside.
— Grill the tomatoes over direct heat for about 5 minutes until charred and soft.
— To serve, spread the garlic yoghurt on a plate. Remove the grilled tomatoes from the vine and combine with the herbs in a bowl. Add two-thirds of the dressing and mix gently.
— Top the yoghurt with the tomato mixture and pour the remaining dressing on top. Add another drizzle of olive oil, a scattering of pomegranate seeds and some more salt, if you like.
To Cook Indoors: Preheat a cast-iron griddle pan over a high heat for at least 5 minutes and use it to char the tomatoes. You could also cook them under the grill – just make sure they get nice and black in places.
What to drink: You'd be unlikely to be having this on its own I suspect but a crisp white like a sauvignon blanc, a dry rosé or a light red like a frappato would all work well.
From Live Fire by Helen Graves, published by Hardie Grant at £26. Photography by Rob Billington
If you found this post helpful and would like to support the website which is free to use it would be great if you'd make a donation towards its running costs or sign up to my regular Substack newsletter Eat This, Drink That for extra benefits.