Food & Cooking Recipes Lunch Recipes June's Grilled Tomatoes with Yogurt Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 4 ripe, red tomatoes (about 1 ¾ 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 Directions Cut 1/2 inch off top of tomatoes. Sprinkle cut end of tomatoes with oregano, thyme, lemon juice, oil, salt, and pepper. 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. Rate it Print