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Sweet late summer cherry tomatoes balance with briny capers, aromatic garlic, and bright lemon. This sweet and tangy mix is the perfect topping for creamy labneh or as a base for roasted fish.

PHOTOGRAPHY by
Olivia Hayo
|
September 18, 2020
Ingredients
SERVINGS:
1 pound cherry tomatoes
2 tablespoons capers
3 garlic cloves, peeled, thinly sliced
1 lemon, halved thinly sliced
4 sprigs thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup olive oil
FOR SERVING
Labneh or Greek yogurt
Chives, finely chopped
Toasted pita
Labneh or Greek yogurt

Instructions

Make the Roasted Tomatoes

Preheat oven to 400 degrees F.

In a roasted pan combine tomatoes, capers, garlic, lemon, thyme, salt, pepper, and olive oil. Toss to coat. Roast for 15-20 minutes until tomatoes just burst.

Plate for Serving

On a serving plate spoon several scoops of labneh or Greek yogurt. Smooth out with the back of a spoon. Top with roasted tomato mixture and sprinkle with chives. Serve with warm toasted pita.

ABOUT THE CONTRIBUTORS
Olivia Hayo
Olivia Hayo is the Associate Editor & Visuals Editor at Edible San Diego Magazine.Olivia Hayo is a chef, recipe developer, and photographer. She...
more about this contributor
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