Roasted Tomato Raita is a cool, creamy Indian yogurt side with warm roasted cherry tomatoes that burst slightly, turn sweet and jammy, then melt into the yogurt. It's a little bit different in the best way.
You've never tried a twist on yogurt raita as good as this!
Recipe Summary: Roasted Tomato Raita
- ✅ Recipe Name: Roasted Tomato Raita
- 🕒 Ready In: 25 minutes
- 👪 Serves: 6 servings
- 🍽 Calories: 106 per serving
- 🥣 Main Ingredients: Small tomatoes, thick full-fat yogurt, mint
- 📖 Dietary Info: Vegetarian, gluten-free
- ⭐ Why You'll Love It: Roasting turns simple cherry tomatoes into sweet, slightly jammy little bursts that melt into cool yogurt. It is quick, colourful and much more exciting than plain tomato raita, especially when you want a side dish that feels a little different but still works with Indian food.
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I originally tried to make this post fit a classic “tomato raita”, but honestly, the roasted tomato part is what makes it worth making.
I roast the tomatoes first so they lose that sharp raw edge and become sweeter, softer and slightly jammy. When spooned over chilled yoghurt, they melt in a little and make the raita feel almost like a roasted tomato yogurt dip, but with Indian spices.
It's far from classics such as cucumber mint raita but it's a beautiful Indian fusion side dish that you won't forget in a hurry!
If you still need any convincing, even Ottolenghi has a similar yogurt tomato dip!
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Ingredients for Roasted Tomato Raita
Full ingredients with measurements in the recipe card below.
Tomatoes
I've used cherry tomatoes here, but baby plum tomatoes or basically any variety of small sweet tomatoes will work.
They should be ripe and juicy.
I like smaller tomatoes because they roast quickly, burst nicely and are easier to eat.
Yogurt
I use thick, full-fat yogurt. My easiest go-to is Greek yogurt for day-to-day cooking.
Thick homemade set yoghurt also works beautifully.
Avoid thin, watery yogurt because the roasted tomato juices will loosen it even more.
Olive oil
A little olive oil helps the tomatoes roast, soften and caramelise.
It also makes this raita feel slightly more like a roasted tomato yogurt dip.
Cumin seeds
Cumin brings this dish firmly back into raita territory.
The cumin seeds are roasted along with the tomatoes to give a deep, earthy and gently smoky flavour. I use roasted cumin in both my pineapple raita and butternut squash raita too.
Chaat masala
Chaat masala gives that lovely tangy raita-style flavour. When I don't have it, I've successfully used black salt instead.
Mint and coriander
I like using both - and ofc they must be fresh! Mint keeps the raita fresh and cooling. Coriander adds a lovely brightness.
Hayley's Tips for Success
- Use thick yogurt. Full-fat Greek yogurt or thick homemade yoghurt gives the best texture.
- Roast the tomatoes just enough. They should burst slightly, soften and begin to caramelise, but they should not dry out.
- Do not skip the tomato juices. Spoon the roasted tomatoes and their juices over the yogurt. That is where the flavour is.
- Serve it warm or cold. Warm roasted tomatoes swirled into cold yogurt feel a little different and special, but this raita also works well chilled.
Hayley's Suggested Pairings
This raita is equally delicious with warm tomatoes spooned on cold yogurt or entirely chilled. It's perfect with fluffy pulao dishes, as part of a full Indian meal or as a BBQ side!
Here are some of my other suggested pairings I think you'll like.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Roasted Tomato Raita
Ingredients
- 250 gram cherry tomatoes
- 500 gram greek yogurt full fat
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 3 tablespoon sugar
- ½ teaspoon red chilli powder
- ½ teaspoon chaat masala
- 3 tablespoon mint and coriander finely chopped
- salt and black pepper powder to taste
Instructions
- Preheat the oven to gas mark 6-7.
- Wash 250 gram cherry tomatoes under the running water and pat dry completely.
- On a baking tray place the tomatoes.
- Sprinkle salt and black pepper powder, 1 teaspoon cumin seeds and drizzle 1 tablespoon olive oil.
- Mix to combine.
- Roast it in the preheated oven for a roast for 8-10 minutes or once you see the tomatoes burst and juice appears.
- Then finish by grilling for 3-4 minutes until the tops of the tomatoes darken.
- Meanwhile, whisk together 500 gram greek yogurt, 3 tablespoon sugar, ½ teaspoon red chilli powder, ½ teaspoon chaat masala and finely chopped 3 tablespoon mint and coriander (you can reserve some for garnishing).
- Once the tomatoes are ready, spoon the piping hot roasted tomatoes on the bed of chilled yogurt.
- Garnish with extra few fresh mint and coriander leaves if you wish.
Notes
- Use thick yogurt. Full-fat Greek yogurt or thick homemade yogurt gives the best texture.
- Roast the tomatoes just enough. They should burst slightly, soften and begin to caramelise, but they should not dry out.
- Do not skip the tomato juices. Spoon the roasted tomatoes and their juices over the yogurt. That is where the flavour is.
- Serve it warm or cold. Warm roasted tomatoes swirled into cold yogurt feel a little different and special, but this raita also works well chilled.
- Use black salt or chaat masala. Chaat masala is my first choice, but black salt is a handy backup.
- Adjust the sugar. Adjust the sugar to suit your taste preference.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Unknown says
Oh Wow.. Those colors are gorgeous. Would love to have it with some chicken biryani
Jacqueline Debono says
This raita looks and sounds fabulous! I love roasting cherry tomatoes! In fact, I have tomatoes growing in my veg garden. Can't wait to make this recipe with my own homegrown cherry tomatoes!
Anonymous says
This sounds amazing! A great use for all the summer tomatoes that we will be getting soon.
Nicolas Hortense says
What a beautiful addition to a raita!! Definitely got to give that a go next time instead of using cucumber all the time!
Kelly says
I adore roasted tomatoes and how sweet they get when cooked at a high temp! This looks like the perfect addition to any party!
Kallee says
What a gourmet looking and tasty dip. It looks simply amazing.
Tatiana Shifruk says
I have never tried this before, but WOW this sounds SO GOOD! The photos just about have me drooling.
Anne says
This is just perfect for tomato season! I can't wait to give this a try!
SlowTheCookDown says
What a beautiful side dish, those tomatoes are stunning! Raita is a great dip, I always have some with my curry!
Jacque says
This sounds like a delicious way to enjoy all the summer tomatoes that will be here before we know it. I can't wait to give this a try!