Make the tomato sauce: roughly dice the roma tomatoes and put them in a small saucepan with the dried oregano, fresh thyme, a pinch of salt, and 1 tablespoon of olive oil. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the tomatoes break down and the sauce looks loose and chunky. Taste and adjust seasoning, then set aside on low heat to keep warm.

Prepare the cheese: cut each piece into portions about 4 inches across and ½ inch thick. Pat them dry thoroughly with paper towels — dry cheese browns evenly and splatters less in the oil.

Set up your breading station: beat the egg in a shallow bowl and spread the flour in another. Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat for about 2 minutes, until the oil shimmers and a pinch of flour dropped in sizzles immediately.

Bread the cheese: working quickly so the cheese stays cold and firm, dip each piece in the beaten egg to coat both sides, then dredge in flour and shake off the excess. Fry in batches of two so the pan stays hot and uncrowded.

Fry until golden: cook each piece for 1–2 minutes per side, until the crust is deep golden brown and crisp and you can smell the cheese starting to melt inside. Transfer to a plate lined with paper towels.

Serve immediately: arrange the hot saganaki on a platter with the warm tomato and oregano sauce alongside and lemon wedges on the side. The cheese should still be molten in the centre — eat it straight away.