Heirloom Tomatoes with Curry Yogurt, Bacon & Anchovies

🍅 Heirloom Tomatoes 🍅
with
Curry Yogurt, Bacon & Anchovies

At the height of summer, great tomatoes don’t need much, but this dish gives them plenty to play with. Ripe heirloom tomatoes and tiny Sprinkles are piled over a cool, creamy curry yogurt sauce with fresh jalapeño, then lightly drizzled with extra-virgin olive oil and finished with crispy bacon, anchovies and fresh chives. It’s an umami flavor explosion—salty, smoky, savory, spicy and just a little sweet.

The curry yogurt is definitely better made a day ahead. An overnight rest gives the curry and turmeric time to meld with the yogurt, Kewpie mayonnaise and lime. Serve the finished platter in the middle of the table with thick slices of grilled sourdough for scooping up the tomatoes and curry yogurt. It’s a terrific summer side dish or appetizer to share.

Heirloom Tomato Curry Recipe

Ingredients

Curry Yogurt

1 c. plain whole-milk Greek yogurt
2 T. Kewpie mayonnaise
2 t. curry powder
1 t. turmeric
2 t. sugar
1/2 t. fine sea salt
Juice of 1 lime
Freshly ground black pepper

Tomatoes, etc.

2 lb. mixed heirloom tomatoes, cut into wedges or quarters
1/2 c. Sprinkles teeny tiny tomatoes
1 jalapeño, thinly sliced
Extra-virgin olive oil, for drizzling
Crispy bacon, broken into irregular shards
Anchovy fillets
Chopped fresh chives

For Serving

Thick slices sourdough bread
Extra-virgin olive oil, for brushing

Method

Make the curry yogurt one day ahead. Whisk together the yogurt, Kewpie mayonnaise, curry powder, turmeric, sugar, fine sea salt and lime juice until smooth. Season with freshly ground black pepper. Taste and adjust with a little more lime juice or sea salt if needed. Cover and refrigerate overnight to give the flavors time to meld.

When ready to serve, spread the chilled curry yogurt over a rimmed platter.

Pile the heirloom tomatoes and Sprinkles over the curry yogurt and scatter the sliced jalapeño among them. Lightly drizzle the tomatoes with extra-virgin olive oil.

Finish with shards of crispy bacon, anchovy fillets and plenty of chopped fresh chives.

Very lightly brush thick slices of sourdough with extra-virgin olive oil and grill until toasted and lightly charred on both sides.

Serve immediately with the grilled sourdough alongside for scooping up the tomatoes, curry yogurt and all those tomato juices.

Recipe adapted from Bon Appétit magazine.