Roasted Tomato Tarka with Yogurt

Cherry tomatoes have become a wonder of the vegetable world, so sweet and versatile and seemingly always available, thanks to greenhouses and grower efficiency. I love to roast them in the winter, and I found that adding a little tarka on top bumps up the flavor; serving them over tangy cooling yogurt makes them even more special.

Serves 4



1 pint (2 cups) cherry or grape tomatoes (halve lengthwise any larger than 1 inch)

½ teaspoon neutral oil

¼ teaspoon kosher salt

A few grinds of black pepper


1 tablespoon neutral oil

¾ teaspoon brown or black mustard seeds

⅛ teaspoon dried red chili flakes

3 scallions (white and green parts), cut in ⅛-inch rounds (about ⅓ cup)

To Assemble:

¾ cup plain whole milk Greek-style yogurt

1 tablespoon chopped cilantro leaves and tender stems


Step 1
Preheat the oven to 450°F.

Step 2
Roast the tomatoes: Place the tomatoes in a 9 × 9-inch baking dish. Toss with the oil, salt, and pepper and roast until the tomatoes are soft and collapsing, 15 to 20 minutes, depending on their size. Remove from the oven.

Step 3
Prepare the tarka just prior to serving: Assemble your prepared and measured ingredients by the stove so they’re ready to go. Heat the oil in a small skillet over medium-high heat until it is shimmering. Add the mustard seeds and cook until they crackle, about 1 minute. Add the red chili flakes and the scallions and cook, stirring and shaking the pan, until the scallions turn deep golden at the edges, 3 to 5 minutes. Immediately pour the tarka mixture over the tomatoes and stir to combine.

Step 4
To assemble: Spread the yogurt in a shallow bowl or on a platter and pour the tomato mixture over the top. Garnish with cilantro and serve immediately.