2tablespooncapersdrained and patted dry with paper towels
freshly cracked black pepper
Preheat oven to 425 degrees F.
Melt ¼ cup butter in a large saute pan over medium heat. Continue to cook the butter until it starts to smell nutty and browns, about 5-7 minutes.
Place the tomatoes in a baking dish along with the garlic, thyme, rosemary, sugar, red chili flakes, salt, and pepper. Pour the browned butter into the mix, stirring to coat. Cover the dish with aluminum foil and roast for 15 minutes. Remove the cover and continue to roast for another 5-7 minutes or until slightly charred.
Meanwhile, make the tzatziki. Mix together the labneh with dill, garlic, lemon zest, and cumin. Season with salt and pepper. Set aside.
Heat ¼ cup in a small saucepot over high heat. When the oil starts to shimmer (at around 375 degrees F), add the capers and fry for 2-3 minutes or until crispy and golden brown. Remove the capers with a slotted spoon and drain the excess oil on paper towels.
Spread the tzatziki on a serving plate and top with the brown butter roasted tomatoes. Garnish the tomatoes with the fried capers, fresh basil, freshly cracked black pepper, and Maldon salt. Serve with crusty bread.
inspired by Yotam Ottolenghi's "Hot Charred Tomatoes with Cold Yogurt" recipe