Roasted tomatoes and labneh
Roasted tomatoes and labneh
“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. ”
Serves 4
DifficultyNot too tricky
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Ingredients
- 400 g mixed cherry tomatoes on the vine (14oz)
- 1 peeled bulb of garlic
- 100 ml good olive oil (3⅓fl oz)
- 1 bunch of basil , plus extra for serving
- leftover labneh
- bread of choice; I went with a doughy flatbread
- 2 tablespoons black sesame seeds, for scattering
- sea salt
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Method
- 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.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited