Roasted Tomatoes & Labneh

Pre-heat the oven to 160°C Fan/180°C/355°F/Gas Mark 4.

Take your cherry tomatoes off the vine and place them in a shallow tray with the garlic and olive oil. Roast in the oven for 35-45 minutes, until the skins just start to blister.

Turn the oven off and add in the entire bunch of basil, stalks and all. Let the tray sit in the warm oven for a couple of hours. Once cooled, you can then transfer the tomatoes to a jam jar and, as long they’re under oil, they’ll keep in the fridge for at least a month.

The rest is an assembly job. Smear a good spoonful of leftover labneh across a nice piece of warm bread. Add your tomatoes over the top and give them a squish, and drizzle over a little bit of the oil the tomato has cooked in. Hit it with some fresh basil for vibrancy, a pinch of salt and a little scattering of black sesame to bring a little contrast.