Chili-roasted tomatoes with feta cheese, yogurt, dill, mint & pistachios from From the Oven to the Table: Simple Dishes That Look After Themselves (page 70) by Diana Henry

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Notes about this recipe

  • mondraussie on September 11, 2021

    Fantastic and very easy!

  • KarinaFrancis on December 14, 2020

    Easy and delicious! I had some “cocktail” tomatoes (about the size of a golf ball) which took 20 minutes to cook. I couldn’t bear who waste the oil so I poured some over as well as some fresh oil. We had it as a side for some lamb sausages but I think what it really needs is to be eaten with a beautiful loaf of bread to mop up the yogurt, juices and oil. Maybe a chilled glass of rose

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