Charred Cherry Tomatoes with Yogurt

It’s a combination of competing textures and layers of flavor. It’s a striking dish with jewels of oregano leaves and lemon peel; the charred tomatoes letting their juice melt the bed of velvety yogurt.

Charred Tomatoes with Cold Yogurt

by Yotam Ottolenghi

Ingredients:
12.25 oz/350 g cherry tomatoes
3 tbsp olive oil
3/4 tsp cumin seeds
1/2 tsp light brown sugar
3 garlic cloves, 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 1/2 to get 3 strips, then finely grate the other 1/2 to get 1 tsp zest
flaked sea salt and black pepper
1 2/3 cup/350 g extra-thick Greek-style yogurt, fridge-cold
1 tsp Urfa chile flakes (or 1/2 tsp other crushed red pepper flakes)

Oven temp: 425F/220C
Roast time: 20 minutes, plus 6-8 minutes under the broiler