These Roasted Tomatos with Mustard Yogurt Sauce are such a simple, yet flavorful side dish. In fact, it would be a great accompaniment to our Chickpea Noodle Casserole.
I start by partially roasting the tomatos and then combining them with the mustard yogurt sauce and continue roasting until tender. We used cherry or grape tomatos, but this recipe would translate well to all sizes of tomatos, but round medium-sized tomatos tend to work best. The sauce thickens into almost a cheese-like texture and has a bit of tang to it from the mustard.
We garnished with fresh parsley, but thyme and other fresh herbs of your choosing would work just as well.
- 2 tsp Oil (Coconut, Canola, etc.)
- 1 Shallot, diced finely
- 3 oz. Dairy Free Yogurt (we used [url href=”http://sodeliciousdairyfree.com/products/cultured-almond-milk”]So Delicious Dairy Free PLAIN Cultured Almond Milk Yogurt[/url])
- 1 Tbl Dijon Mustard
- 1/2 C Vegetable Broth
- 1/8 tsp Garlic Powder
- 1/8 tsp Mrs. Dash Original Seasoning (or seasoning of your choice)
- Salt and Pepper, to taste
- Parsley, for garnish
- Preheat oven to 400 degrees.
- On a baking sheet, coat tomatos with a very small amount of oil (1 tsp) , salt and pepper.
- Roast for 10-15 minutes.
- Meanwhile, in a small saute pan, add 1 tsp of oil and the shallot. Cook until tender and slightly translucent.
- Lower the oven temperature to 375 degrees.
- In a small bowl, combine all ingredients for the mustard sauce. Add the cooked shallots.
- Toss with the tomatos and pour into an oven-safe baking dish.
- Bake for another 15-20 minutes, or until tomatos are tender and sauce is thickened and bubbling.
- Garnish with parsley or other fresh herbs.