Serve 4:
- 350 gr cherry tomatoes
- 3T olive oil
- 3/4 t cumin seeds
- 1/2 t brown sugar
- 3 garlic cloves finely sliced
- thyme and oregano
- shaved skin of half a lemon
- grated skin of half a lemon for the yogurt mixture
- 350 gr extra thick greek style yogurt,( one small pot is enough)
- chili flakes flake salt and ground pepper
Preheat the oven to 220° C
Place tomatoes in a mixing bowl with oil, cumin seeds, sugar, garlic and herbs and salt and pepper.
Mix well and place in an oven proof dish so the fit snuggly.Roast for 20 minutes till they start to blister. Then turn on the grill and broil till they start to blacken on top 6 to 8 minutes.
While the tomatoes are roasting combine the yogurt with the salt and lemon zest and keep cold in the fridge.
To serve spoon the yogurt in a shallow dish and pour the tomatoes with their juice on top.
Sprinkle with pepper flakes and fresh oregano ( optional)
