Charred Tomatoes with Yoghurt

Method

1. Preheat the oven to 200°C fan forced and line a large, rimmed tray with baking paper.
2. Place the tomatoes onto the lined tray. Next, add the oil, cumin, brown sugar, garlic, thyme, oregano, half the lemon zest, and a pinch each of salt and pepper. Toss to combine.
3. Roast tomatoes in the oven for 20 mins, or until the tomatoes are beginning to blister and bubble. After this, switch the oven to the grill setting and grill for 5 mins or until the tomatoes are starting to blacken on the top.
4. While the tomatoes are roasting, combine the yoghurt with the remaining lemon zest and ¼ tsp salt. Set aside in the fridge. then return to the fridge.
5. When the tomatoes are done, spread out the cold yoghurt on a large plate. Spoon the tomatoes and pan juices on top. Top with additional thyme & oregano. Enjoy with some toasted flatbread for the ultimate starter!