Tomatoes With Curry Yogurt

Ingredients

For 4 servings

• •1 tasse plain whole-milk yogurt, preferably Greek
• •2 c. à soupe Kewpie mayonnaise
• •2 c. à café mild curry powder
• •2 c. à café sugar
• •0.5 c. à café garlic powder
• •0.5 c. à café onion powder
• •Zest of 1 lime
• •2 c. à soupe (or more) fresh lime juice, plus more for serving
• •1 c. à café Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• •Freshly ground pepper
• •2 lb mixed tomatoes, cut into wedges, quarters, or halves
• •1 jalapeño, thinly sliced
• •Flaky sea salt
• •Extra-virgin olive oil (for drizzling)

Method

1. 1.Whisk 1 cup plain whole-milk yogurt, preferably Greek, 2 Tbsp. Kewpie mayonnaise, 2 tsp. mild curry powder, 2 tsp. sugar, ½ tsp. garlic powder, ½ tsp. onion powder, 2 Tbsp. fresh lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine; season with freshly ground pepper. Taste curry yogurt and add more salt and/or lime juice if needed.
2. 2.Spread most of curry yogurt over a platter. Arrange 2 lb. mixed tomatoes, cut into wedges, quarters, or halves, on top; scatter 1 jalapeño, thinly sliced, and zest of 1 lime over and sprinkle with flaky sea salt. Drizzle with lime juice and extra-virgin olive oil. (Save remaining curry yogurt for another use.) Do Ahead: Curry yogurt can be made 1 day ahead. Cover and chill.