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Savory Yogurt Bowl With Roasted Tomatoes

Savory Yogurt Bowl With Roasted Tomatoes 4.000

Tom McCorkle for The Washington Post; food styling by Carolyn Robb for The Washington Post

Nourish Aug 20, 2020

Here, cherry tomatoes are roasted until they just start to collapse, then they are treated to a sweet-tart balsamic glaze. They are removed from the oven before their liquid has had a chance to evaporate, yielding a saucy delight that is bursting with concentrated tomato flavor. Spooned over a spread of Greek yogurt, with a crunchy sprinkle of toasted pine nuts (walnuts, almonds or sunflower seeds would be nice, too) and fragrant ribbons of fresh basil, it is a dish that is the very definition of healthful lusciousness. For best results, be sure to buy cherry tomatoes, not grape, because they yield more of that lip-smacking liquid.

Make Ahead: The tomatoes can be roasted up to 3 days ahead and refrigerated until needed. Bring to room temperature before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 pints (about 22 ounces) cherry tomatoes
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons aged balsamic vinegar
  • 3 tablespoons pine nuts
  • Water, as needed
  • 3 cups plain Greek yogurt (low-fat or whole)
  • 1/4 cup fresh basil leaves, cut into chiffonade right before serving


Position a baking rack in the middle of the oven and preheat to 425 degrees.

Place the tomatoes on a 9-inch-by-13-inch rimmed baking dish, drizzle with 2 tablespoons of the oil, season with the salt and pepper and toss to coat. Roast for about 20 minutes, until the tomatoes have softened and begin to burst. Add the balsamic vinegar, toss to coat, and return to the oven for 5 additional minutes.

While the tomatoes are roasting, spread the pine nuts over a small rimmed baking sheet and toast in the oven for about 5 minutes, until lightly browned and fragrant.

Let the tomatoes cool to room temperature. There should be a couple of tablespoons of liquid from the tomatoes in the pan. If the pan seems dry, add 1 or 2 tablespoons water to loosen.

To serve, spread about 2/3 cup of the yogurt on the bottom of each serving bowl. Spoon about 3/4 cup of the tomatoes on top with some of their liquid, drizzle each with 1/2 teaspoon of the oil, then sprinkle with the pine nuts and basil, and season with more salt to taste, if desired.

Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving (with low-fat yogurt): 187

% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 2g 10%

Cholesterol: 4mg 1%

Sodium: 115mg 5%

Total Carbohydrates: 10g 3%

Dietary Fiber: 2g 8%

Sugar: 7g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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