Slow-roasted cherry tomatoes with zucchini and crunchy crumbs

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Crowe

	2 punnets (approx 450-500g total) cherry tomatoes
	¼ cup olive oil, plus a little extra if needed
	2 teaspoons cumin seeds
	12 pitted black olives, roughly torn or chopped
	2 tablespoons capers
	¾ cup day old bread, blitzed to a coarse crumb
	a pinch chilli flakes
	finely grated zest of 1 lemon
	4 zucchini, sliced into 1 cm rounds
	a good handful mint leaves, shredded
	1-2 tablespoons red wine vinegar

1.	Heat the oven to 140°C.
2.	Put the cherry tomatoes in a baking dish with ¼ cup of olive oil and cumin seeds, season with salt and pepper and bake for 60-80 minutes until they are wrinkled and collapsed. Set aside to cool, reserving the oil (this can be done a day or so ahead, but bring out to room temperature before using).
3.	Pat dry the olives and capers and cook on a separate tray alongside the cherry tomatoes, until dried out, approximately 40 minutes. Cool.
4.	Heat 2 tablespoons of the reserved olive oil. Fry the sourdough crumbs until golden, stir and set aside to cool. Combine with the olive and capers. This mixture can be kept in an airtight container overnight. Just before serving, add the chilli flakes and grated lemon zest.
5.	Sprinkle the zucchini slices with some salt and set aside for 30 minutes. Pat dry.
6.	Heat the remaining oil from the tomatoes over a medium-low heat, and fry the zucchini in batches in a single layer until golden, approximately 8-10 minutes (you may need to add a little more olive oil).
7.	Gently toss with the cherry tomatoes and mint, and sprinkle with the vinegar. The vegetables can sit happily together, mellowing and infusing for an hour or two.
8.	Just before serving, put onto a platter and scatter with the crumbs to serve.