Spicy Oven Roasted Tomatoes With Yogurt

• 1 pound sungold or cherry tomatoes
• 1 1/2 teaspoons yellow mustard seeds
• 2 garlic cloves, thinly sliced, plus 1 whole clove, peeled
• 4 sprigs fresh thyme
• 1/4 teaspoon crushed red pepper flakes, plus more for serving
• 1/2 cup extra-virgin olive oil
• Flaky sea salt
• 4 (1-inch thick) slices crusty bread
• 1 1/2 cups Greek yogurt
• 1 teaspoon fresh lemon juice

1. Preheat oven to 300u0b0F. Toss tomatoes with mustard seeds, sliced garlic, thyme, red pepper flakes, and 1/4 cup oil; arrange on a rimmed baking sheet and season with salt. Bake, stirring once, until tomatoes are shriveled, 45 to 50 minutes. Discard thyme and any burnt garlic slices.
2. Meanwhile, arrange bread on a rimmed baking sheet and brush with remaining 1/4 cup oil. Bake, flipping once, until golden brown and toasted, 15 to 20 minutes. Rub with whole garlic clove and season with salt.
3. In a small bowl, whisk together yogurt and lemon juice; spoon into a shallow dish. Top with warm tomatoes and drizzle with some of the accumulated oil. Serve with bread and sprinkle with more flaky salt and red pepper flakes.

sungold, yellow mustard seeds, garlic, thyme, red pepper, extravirgin olive oil, salt, crusty bread, greek yogurt, lemon juice

Taken from food52.com/recipes/81639-spicy-oven-roasted-tomatoes-with-yogurt (may not work)