Some of the best things are the simple things. Slow roasted tomatoes are one of those things. Add to the mix, saffron-laced Cashewmilk Yogurt… you just leveled up to a near perfect afternoon snack.
Serving Size: 8 servings
2 cups cherry tomatoes
½ cup Unsweetened Plain Cashewmilk Yogurt
2 tablespoons hot water
small pinch Spanish saffron threads
1 crushed garlic clove
2 tablespoons lemon juice
5 tablespoons olive oil
Preheat oven to 400° F.
Toss cherry tomatoes with 3 tablespoons of olive oil and a pinch of sea salt; place in single layer on sheet pan. Roast until nice and blistered, approximately 35 minutes.
While tomatoes are roasting, prepare yogurt sauce. Soak saffron threads in 2 tablespoons of hot water for approximately 5 minutes. Add this to the Cashewmilk Yogurt, crushed garlic, lemon juice, and remaining olive oil and whisk till well incorporated. Season with sea salt to taste and drizzle sauce over blistered tomatoes.
Serve with grilled French bread, over basmati rice or other favorite grain.