Juicy little marinated tomatoes tossed in a tangy yet sweet pomegranate molasses sauce and topped over a bed of creamy seasoned greek yogurt. Hungry yet? I know I am.
It’s perfect as an appetizer for two during a romantic dinner night. However, If you are super hungry, eat it alone. 😍
Don’t’ forget the warm crusty bread!
One thing is for sure, I always have a container of yogurt, tomatoes, and olive oil. If you have the basics, other ingredients are compromisable. I would serve this recipe with 6-Ingredient Ditalini with Peas and Parmesan (Pasta e Piselli).
The Ingredients You Will Need
Tomatoes—I like to use grape or cherry tomatoes because they are a bit sweeter.
Olive oil—use a nice buttery high-quality olive oil because it will be apart of the flavor component to this recipe.
Pomegranate molasses—adds sweetness and the perfect tang.
Garlic—will be the spice of choice.
Basil—because basil and tomatoes are best friends.
And of course, salt and pepper.
For the Seasoned Yogurt
Greek Yogurt— use full fat for optimal creaminess. Regular whole milk yogurt will be too runny for this recipe.
Oregano—will add the additional herbiness, and is the go-to of Mediterranean flavors.
Here’s the deal. You can (a) eat these marinated tomatoes right away or (b) cover them with saran wrap or a lid and place them into the fridge for up to two days.
Your choice. I know what I’m doing. Well, I know what I already did. There was no waiting for hungry ol’ me.
Furthermore, to make seasoned greek yogurt, simply add the garlic, oregano, salt, and pepper into a bowl. Lastly, give a mix until a well-incorporated thick dip-like texture forms.
Immediately, smear the seasoned yogurt right onto a serving plate. With ease and motion, create nice fluffy layers with the back of your spoon. I like to aim for a nice circle shape.
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With all things considered, let’s make marinated tomatoes over Seasoned greek yogurt!Print