Roasted cherry tomatoes with yogurt

Preheat the oven to 195–200 °C and prepare a baking dish at least 20 cm × 25 cm.

Place the cherry tomatoes and unpeeled garlic cloves in the baking dish. In a small bowl, mix the olive oil, oregano, thyme, brown sugar, lemon zest and juice, salt, and pepper. Pour the mixture over the tomatoes and garlic, toss to combine, then bake for 20–22 minutes in the preheated oven.

Divide the Greek yogurt into two bowls and pile the roasted tomatoes on top. Squeeze the roasted garlic cloves from their skins (3 cloves per bowl), then drizzle the bowls with the seasoned juices remaining in the baking dish. Garnish with fresh basil and oregano, then serve.