Hot Charred Cherry Tomatoes with Cold Yogurt

Cook Time35

Servings: 4

350 grams cherry tomatoes
3 tbsp olive oil
½ tsp cumin seeds
½ tsp light brown sugar
3 cloves of garlic thinly sliced
3 thyme sprigs
6 oregano sprigs 3 sprigs left whole and the rest stemmed to serve
1 lemon finely shave the skin of half to get 3 strips, them finely grate the other half to get 1 tsp zest
flaked sea salt & black pepper
1 ⅔ cups extra-thick Greek-style yogurt fridge-cold
1 tsp red pepper flakes

Pre-heat the oven to 425°F
Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, brown sugar, garlic, thyme, oregano, lemon strips, ½ tsp of sea salt, and a good grind of pepper. Mix to combine, then transfer to a baking sheet just large enough -- about 6 x 8 inches -- to fit all the tomatoes together snugly. Place the sheet about 2 inches beneath the broiler and roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the broil setting and broil for 6-8 minutes, until the tomatoes start to blacken on top.
While the tomatoes are roasting, combine the yogurt with the grated lemon zest and ¼tsp of flake salt. Keep in fridge until ready to serve.
Once the tomatoes are ready, spread the chilled yogurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon the hot tomatoes on top, along with their juices, lemon strips, garlic, and herbs, and finish with the oregano leaves and red pepper flakes. Serve at once.