Roasted Cherry Tomatoes with Yogurt, Chili Oil, and Mint

2 baskets of cherry tomatoes
1/2 cup or so of sheep’s milk yogurt (greek yogurt, labne, or plain yogurt would work)
1/4 cup chili flakes
1/2 cup neutral oil: grapeseed, sunflower, safflower, peanut oil
Olive oil
Mint
Salt

~4 servings

Tomatoes:
- Heat oven to 400
- Toss 2 containers of cherry tomatoes with olive oil and salt
- Put cherry tomatoes in oven for ~30ish min (this will depend on your oven - you want them to be slightly browned and very juicy)
  - Note: I like to put down parchment paper since the cherry tomatoes will often split and spill juice onto the baking sheet, which will brown/caramelize quickly bc of the high sugar content. Parchment paper makes it easier to clean up, but not necessary!

Chili oil
- Heat up roughly ½ a cup of neutral oil on the stove so that its hot, but not smoking
- Pour over 1/4 cup of chili flakes and stir so its well incorporated and let sit to cool and intensify in flavor
  - Note: This quantity will probably make leftovers, depending on how much spice you want. It’s also a great idea to make a big batch on this to leave in the fridge and use to top pretty much everything (eggs, noodle dishes, grain/veggie bowls, cardboard, you get it!)
Assembly
- Lay bed of yogurt -- I used roughly .5 cup of yogurt and spread it out on the platter, the amount is really up to you depending on what you want the yogurt to tomato ratio to be
  - Don’t be stringent about measurements here -- the main goal is to have a nice creamy, tangy base for the tomatoes so I would just aim to cover your plate/platter in a healthy schmear
- After laying the yogurt down, add roast tomatoes on top
  - It’s important that the tomatoes have cooled slightly so that they don’t turn the yogurt into a hot/runny mess
- Take a spoon and drizzle chili oil over top--you decide how much depending on how much spice you like in your life
- Lastly, top with fresh mint!

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