Pachino & Yogurt dip

4 people | 20 min.

What you need

  • 500gr. cherry tomatoes
  • 200gr. greek yogurt
  • fennel tops
  • sesame seeds
  • ground black pepper
  • lemon juice
  • mint
  • salt & extravirgin olive oil


Preheat the oven at 180 °C.
Lay out with parchment paper an oven tray.
Wash end half the cherry tomatoes and distribute them on the oventray facing up.
Sprinkle with the various spices – fennel tops, sesame seeds, black pepper, salt and extravirgin olive oil.

Roast for about 15 – 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling, then turn the oven to the grill setting and grill for 5 minutes, until the tomatoes start to roast on top.

Meanwhile prepare the yogurt dip.
Mix into the yourt fresh mint leafes, fennel tops, lemon juice, black pepper, salt and extravirgin olive oil.

Once the tomatoes are ready, spread out the cold yoghurt on a large plate or shallow, wide bowl. Spoon the hot tomatoes on top, as well as the pan juices.

Serve with some flatbreads or sourdough bread.

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