Edible Indy Summer Recipe Picks
Everyone needs fresh ideas for cooking with the fresh, local and summer ingredients growing in the backyard (or at a local farm stand). Here are a few of our favorite recipes for your kitchen.
Ingredients
- 2 pints cherry tomatoes
- Salt to taste
- Olive oil
- 2 cups Traders Point Creamery whole milk yogurt (Or other plain yogurt)
- ⅛ teaspoon cayenne pepper
- Almonds, garden basil and heirloom tomatoes, for garnish
Instructions
Heat oven to 250°F.
Halve cherry tomatoes and toss with good olive oil and a little salt. Place them, flesh side down, on a parchment or silicon mat lined sheet tray. Bake until skins are easily pulled off and flavors are intensified. Reserve olive oil.
Purée tomatoes (without the skins if you’re fussy) with the oil they were baked in. Let cool to room temperature.
Stir the tomato purée into yogurt. Season with cayenne and salt.
Serve simply with almonds, garden basil and your favorite heirloom tomatoes.
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