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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.

Martha Stewart Living, September 1996

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Servings:
4
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Ingredients

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Directions

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

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  • 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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