Roast Stuffed Zucchini Flowers with Tomato and Oregano

Ingredients

• 3 vine-ripened tomatoes, quartered
• 250 gm mixed small tomatoes, such as cherry or grape
• 1 Spanish onion, cut into thin wedges
• 1 garlic head, cloves separated
• 90 ml extra-virgin olive oil, plus extra to serve
• 12 zucchini flowers, trimmed
• Juice of ½ lemon
• 1 tbsp aged red wine vinegar, or to taste
• 2 tbsp each thyme and coarsely torn oregano, plus extra to serve
• Tomato rice stuffing
• ¼ Spanish onion, finely chopped
• 1 garlic clove, finely chopped
• 30 ml olive oil
• ½ vine-ripened tomato, finely chopped
• 50 gm long-grain rice (¼ cup)
• 2 tbsp tomato passata
• 2 tbsp each finely chopped flat-leaf parsley and oregano
• 1 tbsp thyme
• Finely grated rind of 1 lemon