Cooked Cherry Tomatoes with cold yogurt and Charred Bread

If you have been watching Somebody Feed Phil on Netflix. You will probably be as absorbed as I am in the whole series I am quite engrossed with this food series and love the videography content.  There are many exciting episodes with exotic recipies from around the world, but the one that presents this recipe is when Phil visits London and he visits one of the Ottolenghi restaurants (famous chef in London) where Phil and guests tuck into this excitingly mouthwatering dish.

Easy to make and the blended flavor of “burnt” bread makes this dish really is a must-have experience.


  • 800 grams cherry tomatoes (find the good ones)
  • 3-5 tbsp olive oil
  • 1 tsp cumin seeds
  • 1/2 tsp brown sugar
  • 4 garlic cloves sliced
  • 3 thyme sprigs (4 mixed in with tomatoes, 2 – 3 left for garnish)
  • 6 oregano sprigs
  • 6 strips of lemon peel
  • 1 tsp flaky sea salt
  • 1 tsp black pepper
  • 2 cups cold greek yogurt
  • 1 tsp chili flakes
  • 1/2 loaf of your favorite white bread


  1. Preheat the oven to a fan at 90 degrees.
  2. In a mixing bowl add tomatoes, olive oil, garlic, cumin, sugar, thyme, oregano, lemon peel, salt, and pepper. With your hand or a spoon, mix to make sure tomatoes are totally covered in the mixture.
  3. Pour onto a baking sheet prepared with foil. brush a little oil on the foil so the tomatoes don’t stick. Place in oven for 25 minutes.
  4. After 25 minutes, turn the oven to broil for 5-6 minutes to give the tomatoes have some nice blisters.
  5. While the tomatoes are broiling, prepare the charred bread. Cut the bread into slices and cover with olive oil. If possible, char the bread using the open flame of a BBQ or over a campfire. I used a ribbed pan. The char adds so much to the flavor of the dish, so don’t skip.
  6. Once tomatoes are done, get the yogurt out of the fridge and scoop 2 cups onto a plate. Using the back of a spoon make a well and then place the tomatoes into the well. Drizzle with olive oil, salt, a sprinkle of oregano, and chili flakes