Roasted tomatoes & creamy tahini yogurt

• tomatoes↗600g mixed heritage or heirloom g

  mixed heritage or heirloom

• garlic cloves↗5 small

  thinly sliced

• thyme↗4

  or oregano sprigs

• extra virgin olive oil↗3 tbsp tbsp

  plus an extra drizzle to serve

• Greek yogurt↗400g thick g

  thick

• tahini↗3 tbsp tbsp
• chilli flakes↗pinch of

  such as Aleppo (optional)

• focaccia↗flatbreads or

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Put the tomatoes on a baking tray lined with baking parchment, then scatter over the garlic and thyme, reserving a few thyme leaves. Drizzle with the oil and season with a little salt. Roast for 25-30 mins until the tomatoes have softened but are still holding their shape.

2. 2

   Meanwhile, combine the yogurt with the tahini and ½ tsp sea salt flakes. Chill until needed.

3. 3

   Spread the cold yogurt mixture over a large serving plate. Spoon over the tomatoes, along with the garlic and thyme and pour over the roasting juices. Sprinkle with a pinch of chilli flakes, if you like, and the reserved thyme, then serve with flatbreads or focaccia for scooping everything up.