Hot, charred cherry tomatoes with cold yogurt Recipe - Los Angeles Times

Name: Hot, charred cherry tomatoes with cold yogurt Recipe - Los Angeles Times
Ingredients: 12 ¼ oz (350 grams) cherry tomatoes; 3 tablespoonsolive oil; ¾ teaspoons cumin seeds; ½ teaspoon 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 ½ to get 3 strips, then finely grate the other ½ to get 1 teaspoon zest; Flaked sea salt and black pepper; 1 2∕3 cups (350 grams) extra-thick Greek-style yogurt, fridge-cold; 1 teaspoon Urfa chile flakes (or ½ tsp other crushed red pepper flakes)

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It probably won't come as much of a surprise when I confess that, like a lot of food-minded folks, I own every single one of Yotam Ottolenghi’s six cookbooks. They’re on bookshelves, also...

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Ingredients

12 ¼ oz (350 grams) cherry tomatoes
3 tablespoonsolive oil
¾ teaspoons cumin seeds
½ teaspoon 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 ½ to get 3 strips, then finely grate the other ½ to get 1 teaspoon zest
Flaked sea salt and black pepper
1 2∕3 cups (350 grams) extra-thick Greek-style yogurt, fridge-cold
1 teaspoon Urfa chile flakes (or ½ tsp other crushed red pepper flakes)