Charred tomatoes with cool yoghurt, pomegranate molasses and herbs

Charred tomatoes with cool yoghurt, pomegranate molasses and herbs

This simple charred tomato recipe from Live Fire by Helen Graves is the perfect summer starter - cook it on the BBQ or indoors using a griddle pan.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Prepare a barbecue for direct cooking over medium heat (to cook this recipe indoors, preheat a cast-iron griddle pan over a high heat for at least 5 minutes and use it to char the tomatoes. You could also cook them under the grill – just make sure they get nice and black in places)
  2. Step 2

    Combine the dressing ingredients with a pinch of salt in a clean lidded jar or bowl and shake or whisk to combine. Set aside
  3. Step 3

    Combine the crushed garlic, yoghurt and a pinch of salt in a bowl and mix well. Set aside
  4. Step 4

    Grill the tomatoes over direct heat for about 5 minutes until charred and soft
  5. Step 5

    To serve, spread the garlic yoghurt on a plate. Remove the grilled tomatoes from the vine and combine with the herbs in a bowl. Add two-thirds of the dressing and mix gently
  6. Step 6

    Top the yoghurt with the tomato mixture and pour the remaining dressing on top. Add another drizzle of olive oil, a scattering of pomegranate seeds and some more salt, if you like