Confit Garlic Tomatoes on Greek Yoghurt

Adapted from Ottolenghi’s cookbook, Simple by @mamanutritionist

You'll need:

• Tomatoes
• Supper Supply Extra Virgin Olive Oil
• Greek yoghurt
• Garlic cloves 
• Coconut Sugar 
• Juice of a lemon and the zest 
• Fresh thyme and oregano
• Dried cumin powder
• Salt
• Smoked Salt

How To:

1. Mix some yogurt with the juice of a lemon and some salt to taste.
2. Put the remaining ingredients into an ovenproof dish (just big enough to fit accommodate everything) and cover with Supper Supply Extra Virgin Olive Oil.
3. Bake for 25 minutes at 200° or until the tomatoes blister. 
4. Spread the yoghurt on the base of a plate or bowl and top with the confit tomatoes.
5. Sprinkle with smoked salt to finish and serve with buttery toasted sourdough.