In a medium bowl, combine the tomatoes, olive oil, garlic, cumin, honey, thyme, half the lemon zest, ¼ teaspoon salt, and several grinds of freshly ground pepper. Pour into a small rimmed baking dish and roast for 18 minutes. Turn the oven to broil and broil for 2 minutes, or until the tomatoes begin to char on top.
In a small bowl, mix the yogurt with the remaining lemon zest and ¼ teaspoon salt.
Spread the yogurt in a thin layer on a serving plate and top with the tomatoes. Sprinkle with red pepper flakes and garnish with fresh thyme leaves and mint leaves. Season to taste and serve with crusty bread for dipping.