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Roasted Tomato, Yogurt & Provençal Basil Dip

Danielle Schwab
Servings

6

Prep Time

30 minutes

Cook Time

40 minutes

Category

DInner

Creamy yogurt topped with jammy, basil-infused roasted cherry tomatoes.
Roasted Tomato, Yogurt & Provençal Basil Dipping Oil

Ingredients

  • 2 pints cherry tomatoes
  • ¼ cup olive oil
  • 1 Tbsp Provençal Basil
  • 2 tsp salt, divided
  • ½ tsp Ground Zanzibar Black Pepper
  • ½ lemon, juiced
  • 1 ½ cups full-fat Greek yogurt or Labneh
  • 1 tsp Purple Stripe Garlic

Directions

  1. Preheat oven to 325°F.
  2. Toss cherry tomatoes with the olive oil, basil, salt and pepper in a baking dish and roast for 40 minutes until jammy, collapsed, and starting to caramelize.
  3. Stir the lemon juice into the Greek yogurt or labneh and season with the garlic powder and a pinch of salt. Spread thick onto a plate or shallow bowl, using the back of a spoon to swoop and create ridges.
  4. Once the tomatoes have finished, spoon them and any juices over the yogurt. Top with additional basil and finish with a pinch of salt.