Roasted Cherry Tomatoes with Yogurt

Preheat the oven to 195–200 °C and prepare a baking dish (approx. 20 cm x 25 cm).

Place the cherry tomatoes and unpeeled garlic cloves in the baking dish. In a small bowl, mix olive oil, dried oregano, thyme, cane sugar, lemon zest, lemon juice, salt, and pepper. Distribute the mixture over the tomatoes and garlic and stir everything well. Bake for 20–22 minutes in the preheated oven.

Divide the Greek yogurt between two bowls. Top with the roasted tomatoes. Squeeze the soft garlic cloves from their skins directly onto the yogurt (3 cloves per bowl). Drizzle the remaining juice from the baking dish over it and serve the dish warm. Garnish everything with fresh basil and oregano.