Blistered Cherry Tomatoes with Parmesan Yogurt and Toasted Bread

Cherry tomatoes are slowly cooked in olive oil until almost bursting and then served with a slather of Parmesan-yogurt on toasted bread.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4
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4 cups cherry tomatoes

1/4 cup extra-virgin olive oil

3 garlic cloves, smashed

2 sprigs fresh thyme leaves

Kosher salt and freshly ground black pepper

4 thick slices rustic bread

1/2 cup Greek yogurt

1/4 cup grated Parmesan

1 tablespoon drained and chopped brined capers (optional)


  1. Position a rack in the upper third of the oven and preheat the broiler.
  2. Put the tomatoes in a large, cold skillet with the oil, garlic, thyme, 3/4 teaspoon salt and a few grinds of pepper. Cook over medium heat until the tomato skins have just burst, about 20 minutes.
  3. Brush the bread with oil from the skillet and toast under the broiler, turning until golden on both sides, about 1 minute.
  4. Stir together the yogurt, Parmesan and capers if using. Season with salt and a few grind of pepper.
  5. Slather the toasts with the Parmesan-yogurt and top with the tomatoes and a few grinds of pepper.