Roasted Tomatoes & Labneh
Roasted Tomatoes & Labneh

Roasted Tomatoes & Labneh

Breakfast, lunch or a cheat’s dinner – this is a great way to use up leftover labneh from other recipes. You'll find the confit tomatoes also last a good while, and if you don’t have labneh, they’re great on their own on some bread, too.

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400g of mixed cherry tomatoes on the vine
1 peeled garlic bulb
100ml of good olive oil
A bunch of basil, plus extra for serving
Leftover labneh
Bread of choice (flatbreads are great)
2 tbsp of black sesame seeds, for scattering
Sea salt
Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Recipe Courtesy Of Big Has HOME: Recipes From North London To North Cyprus (Pavilion Books, £17.99).
Photography by Haarala Hamilton.

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