Charred Tomatoes with Cool Yoghurt, Pomegranate Molasses and Herbs | Matching Food & Wine

Ingredients

• 1 garlic clove, crushed
• 300 g (10½ oz/scant 1¼ cups) natural full-fat yoghurt
• 1 kg (2 lb 4 oz) cherry tomatoes on the vine
• handful of mint leaves, chopped
• large handful of basil leaves, torn
• handful of pomegranate seeds
• 2 tablespoons pomegranate molasses
• 2 teaspoons za’atar (there’s a recipe in the book if you want to make your own)
• 4 tablespoons extra virgin olive oil, plus extra for drizzling
• 3 tablespoons lemon juice
• sea salt