Slow Roasted Garlicky Tomatoes With Labneh
Time for a new, mouth-watering recipe!
These Slow Roasted Garlicky Tomatoes With Labneh are a truly Mediterranean treat.
Garlic cloves can impart a subtle flavor, adding another layer to a complex dish, or they can go full force, screaming their presence with every exhale. Labneh, on the other hand, is yogurt cheese and has a slight tang so it works well with the tomatoes and adds a nice creamy balance to the garlic lunch spread. Whenever I make a Middle Eastern-inspired dish I like to pair it with labneh!
Tomatoes, garlic, and labneh hanging out together in olive oil until they are sweet and jammy. The classic flavor is complemented by a bit of spice from the roasted chili. It’s the perfect side dish to have with your meal or as an appetizer served with flatbread.
The recipe is fairly simple, so anyone can follow along and create their own version of Garlic Tomatoes With Labneh!
Scroll down below for the full Slow Roasted Garlicky Tomatoes With Labneh recipe!
Slow Roasted Garlic Tomatoes with Labneh
Author: Micah Siva
Total time: 1 hour
3 cups cherry tomatoes, whole
5 cloves garlic, whole
½ cup olive oil
1 tsp sea salt
¼ tsp red chilli flakes
Preheat the oven to 300F.
Combine tomatoes, garlic, olive oil, salt, and chilli flakes in a baking dish.
Roast for 1 hour, or until tomatoes have blistered and softened.
Spoon over labneh.