Ingredients
Method
- Prep the tomatoes: Arrange halved tomatoes on a baking sheet. They should be cut-side up with some space between them so they roast rather than steam.
- Mix the aromatics: In a small bowl, whisk together olive oil, garlic, turmeric, salt, and pepper until well combined.
- Rub over tomatoes: Spoon the mixture evenly over the tomatoes, making sure each half gets some coating. The garlic will scatter — that's fine; it'll roast into the pan.
- Roast at 425°F (220°C): Place in the oven for about 18-22 minutes. Look for tomatoes that have collapsed and developed browned edges, with the garlic turning golden-brown around the perimeter of the pan. They're done when a fork easily pierces through to the center.
- Cool slightly: Remove from oven and let rest 5 minutes. This resting period is important — it allows the tomatoes to continue releasing their juices rather than losing them all at once onto your plate or bowl.
- Whisk the yoghurt: In a separate bowl, mix yoghurt with lemon juice until smooth and creamy. The lemon helps prevent any splitting when warm tomatoes meet the cool dairy.
- Serve: Spoon yoghurt into bowls, top with roasted turmeric tomatoes (and their pan juices), finish with chopped mint or cilantro, and serve immediately with bread on the side.
Nutrition
Notes
Turmeric tomatoes with yoghurt has earned its place in my regular cooking rotation because it does something quietly remarkable: roasted garlic and turmeric infuse the tomatoes until they're almost jammy, then cool yoghurt tames everything down. I serve this on anything from grilled chicken to crusty bread, and most often just spooned into a bowl with a drizzle of olive oil for myself.
The trick that changed everything was letting the tomatoes rest after roasting instead of piling them onto plates right away — they keep releasing their juices, which blend beautifully with the yoghurt. I also use full-fat Greek yoghurt rather than lighter versions; it holds up better and doesn't split when warm tomatoes hit it.