A really low-effort, high-reward recipe for jammy roast tomatoes. It will yield far more confit tomatoes than you need so you can add them to salads, pasta dishes, sandwiches, or just spoon over toast for one of the most delicious snacks.
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Serves
2
Garlic Bulb
Cherry Tomatoes
Fresh Thyme
Greek Yoghurt
Tahini
Dukkah
Extra Virgin Olive Oil
Bread
Serves
2
Garlic Bulb
Cherry Tomatoes
Fresh Thyme
Greek Yoghurt
Tahini
Dukkah
Extra Virgin Olive Oil
Bread
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat your oven to 160°C.
Step 2.
Slice the top off the garlic bulb. Add the tomatoes, garlic bulb and thyme into a tray and drizzle enough olive oil to cover the bottom of the pan.
Step 3.
Sprinkle over some salt and cook for around an hour or until the tomatoes are soft and jammy.
Step 4.
Squeeze the roasted garlic from the tomatoes into the yoghurt along with the tahini and a pinch of salt. Stir to combine and then spread onto a plate, leaving a well in the middle for the tomatoes.
Step 5.
Spoon the confit tomatoes into the centre and sprinkle over some dukkah and flaky sea salt before dipping the bread in. Enjoy!
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