Christmas Tomatoes

Total time:
20 mins


Cherry tomatoes – 300 grams ( making for big group then use 600 grams ( 2 packs )

Olive oil – 3tbsp

Cumin seeds – 2tsp ( roast and make coarse powder)

Fennel seeds- 2tsp (Coarse and powdered both )

Maple syrup – 1tbsp

Black pepper- 1tsp

Salt – according to your taste

Red chilli powder- 1tsp ( Kashmiri)

Lemon juice – 1tbsp

Garlic cloves- 4 peeled and sliced into small pieces .


Corriander leaves – 1 cup washed and finely chopped

Basil leaves – 5, 6 leaves

Olive oil – 3tbsp

Salt – according to your taste

Lemon juice – 1tbsp

Raw sugar – 1tbsp

HUNG YOUGURT / If vegan use
COCONUT whipped cream . 1Cup

Sour Cream – 2tbsp ( optional )

Basil leaves – 2 chopped

Mint leaves – 4,5 chopped

Black pepper- 1/2 tsp

Simply toss fresh tomatoes in aromatic spices and then roast, top with a coriander/basil dressing and finish with chilled yoghurt on the side – the perfect balance of flavours! Another collaboration with Thanks to The 5+ A Day Charitable Trust.


Heat oven to 200° in a A tray put your tomatoes, add oil , roasted cumin powder, fennel seeds powder maple syrup , lemon juice, red chilli powder, salt . Mix everything together nicely and roast for 20 to 25 minutes until tomatoes begin to blister and start oozing out three juices. Then turn oven to the grill setting to 5 ,6 minutes and give that charcoal look .
On the other side prepare Hung yogurt dip . Mix every ingredient together and plate as you see in the picture. For making hung yogurt ,you have to hang yogurt overnight in a muslin cloth and take the moisture completely out to get the best results .
Blend everything together and leave it in the fridge until you serve .
On a plate spread yogurt dip , Spoon hot tomatoes on top with juices , drizzle corriander dressing and extra blackpepper . And fresh herbs if needed . Have it with piece of bread or use it as your side dish and enjoy .