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Roasted tomatoes and labneh
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Don't toss that leftover labneh! My tasty confit tomato snack is perfect for using it up. Plus, the tomatoes can be enjoyed on bread even without labneh.
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
Instructions:
  • 1. Preheat your oven to 160°C fan/180°C/355°F/gas mark 4. 2. Remove the cherry tomatoes from the vine and place them in a shallow tray with garlic and olive oil. 3. Roast in the oven for 35–45 minutes until the skins just start to blister. 4. Turn off the oven and add the entire bunch of basil, including the stalks. 5. Allow the tray to sit in the warm oven for a couple of hours. 6. Once cooled, transfer the tomatoes to a jam jar. They will keep in the fridge for at least a month if submerged in oil. 7. To assemble, spread leftover labneh on warm bread. Top with the roasted tomatoes, lightly pressing down. Drizzle with a bit of the tomato cooking oil. 8. Finish with fresh basil leaves, a pinch of salt, and a sprinkle of black sesame seeds for contrast. 9. Enjoy this versatile dish for breakfast, lunch, or an easy dinner.

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