3vine-ripened tomatoes, quartered250 gmmixed small tomatoes, such as cherry or grape1Spanish onion, cut into thin wedges1garlic head, cloves separated90 mlextra-virgin olive oil, plus extra to serve12zucchini flowers, trimmedJuiceof ½ lemon1 tbspaged red wine vinegar, or to taste2 tbspeach thyme and coarsely torn oregano, plus extra to serveTomato rice stuffing¼Spanish onion, finely chopped1garlic clove, finely chopped30 mlolive oil½vine-ripened tomato, finely chopped50 gm (¼ cup)long-grain rice2 tbsptomato passata2 tbsp eachfinely chopped flat-leaf parsley and oregano1 tbspthymeFinely grated rind of 1 lemon
For tomato rice stuffing, sauté onion, garlic and oil in a small saucepan over medium-high heat until tender (1 minute). Add tomato and cook until just tender (1-2 minutes). Add rice, stir to coat in oil, add passata and 100ml boiling water, stir to combine, increase heat to high and bring to the boil. Reduce heat to low-medium, cover with a tightly fitting lid and cook until rice is al dente (10-12 minutes). Season to taste, stir through herbs and lemon rind, set aside.
Meanwhile, preheat oven to 200C. Scatter tomato, onion and garlic in a roasting pan, drizzle with 60ml oil, season to taste and roast until tomato skins start to split (8-10 minutes).
Spoon tomato rice stuffing into zucchini flowers, gently twist tops of petals to enclose, and scatter flowers over tomato mixture. Drizzle with lemon juice, vinegar and remaining oil, scatter with herbs and roast until zucchini flowers are tender (12-15 minutes). Serve hot, scattered with extra herbs and drizzled with extra oil.