“Leftover labneh from the other recipes; I got your back. I made this originally as a snack and thought it was book-worthy. Confit tomatoes last a good while and, if you don’t have labneh, they’re just great on bread anyway. ”
Preheat 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. I 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 really. 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, plus I like to 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.
Breakfast, lunch or a cheat’s dinner. It goes a long way.