makes 4 servings
1 teaspoon mustard seeds
2 large vine-ripened tomatoes
2 tablespoons plain nonfat yogurt or mayonnaise
freshly ground pepper
1/2 tablespoon Santa Fe Olive Oil & Balsamic Company’s EVOO
Preheat the oven to 400 F. Place a small pan over moderate heat. Add the mustard seeds; cover and fry until the seeds sputter and pop. Remove the pan from the heat. Halve the tomatoes and remove the seeds. Spread 1/2 tablespoon of yogurt over each half. Sprinkle with salt, pepper, and toasted mustard seeds. Drizzle with oil. Bake on a tray for 15 minutes, then broil until lightly browned. Serve hot, warm, or cold!