Roasted Tomato and Walnut Appetizer

Ingredients

• Cherry tomatoes 500 g
• Garlic 1 head
• Onion 0.5 pcs
• Olive oil 1 tbsp
• Salt 1 tsp
• Black pepper 0.5 tsp
• Walnuts 80 g
• Yogurt

For the sauce

• Strained yogurt 6-8 tbsp
• Lemon zest
• Lemon juice from 0.5 lemon
• Salt 0.5 tsp
• Red pepper flakes 0.5 tsp
• Parsley

For the topping

• Narsharab (pomegranate molasses)
• Olive oil
• Parsley

Method

1. 1.Halve the tomatoes, slice the onion into half-moons, and place them in a baking dish.
2. 2.Cut the top off the garlic head and place it in the center. Add salt, black pepper, and olive oil.
3. 3.Bake in a preheated oven at 180°C for about 35 minutes.
4. 4.Remove from the oven and let cool. Squeeze the roasted garlic cloves out of their skins and mix with the tomatoes. Add chopped walnuts and mix again.
5. 5.Strain the yogurt, add chopped parsley, lemon zest, lemon juice, salt, and red pepper flakes, then mix well.
6. 6.Spread the yogurt mixture onto a serving plate and top with the tomato mixture.
7. 7.Finally, garnish with narsharab, olive oil, and parsley. Serve with bread for dipping. Bon appétit!