New This Month

June's Grilled Tomatoes with Yogurt

Greek or Middle Eastern yogurt is preferred for this recipe, brought to us by health and fitness specialist June Lay, but plain, full-fat yogurt is a good substitute.

  • Servings: 4

Source: Martha Stewart Living, September 1996


  • 4 ripe, red tomatoes (about 1 3/4 pounds)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil, plus more for grill
  • Salt and freshly ground black pepper
  • 1 cup plain yogurt, preferably Greek or Middle Eastern


  1. Cut 1/2 inch off top of tomatoes. Sprinkle cut end of tomatoes with oregano, thyme, lemon juice, oil, salt, and pepper.

  2. Brush a grill or grill pan with oil. Heat to hot. Place tomatoes on the grill, cut side down. Grill until slightly charred, 3 to 5 minutes. Turn and grill until soft and warm throughout, 3 to 5 minutes more. Transfer to a dish, and serve with yogurt on the side.


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