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Roasted Tomatoes in a Mustard Yogurt Sauce
Servings
2
Author
Veg Life Staff
Ingredients
2
tsp
Oil
Coconut, Canola, etc.
1
Shallot
diced finely
3
oz.
Dairy Free Yogurt
we used So Delicious Dairy Free PLAIN Cultured Almond Milk Yogurt
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
2
c
Tomatoes
Instructions
Preheat oven to 400 degrees.
On a baking sheet, coat tomatoes 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 tomatoes and pour into an oven-safe baking dish.
Bake for another 15-20 minutes, or until tomatoes are tender and sauce is thickened and bubbling.
Garnish with parsley or other fresh herbs.