Prep Time: 5 min
Total Time: -1 min
Yield: 1
As we approach summer and tomato season, the recipe becomes even more enticing. Sumac roasted tomatoes with labneh, served with toasted bread is a delightful dish that combines contrasting flavors and textures. Labneh, a thick Middle Eastern strained yogurt, brings a creamy tanginess to complement the sweetness of roasted tomatoes. The sumac adds a citrusy brightness, while the toasted bread provides a satisfying crunch. The roasted pine nuts offer a nutty depth, and the fresh dill adds a refreshing herbal note. Together, these elements create a harmonious and appetizing blend of flavors and textures.
3-4 sweet cocktail tomato tomatoes
3 tablespoons olive oil
2 teaspoons sumac
1/2 teaspoon sea salt
1 cup labneh
2 tablespoons pine nuts, roasted
1 teaspoon lemon zest
Fresh dill, chopped
Toasted bread, to serve
Preheat your oven to 400°F (205°C).
Place the tomatoes in an oven safe dish. Drizzle the olive oil over the tomatoes and sprinkle with sumac and salt.
Roast the tomatoes in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.
Once the tomatoes are done, remove them from the oven and let them cool slightly.
To assemble the dish, spread the labneh on a serving plate.
Top the labneh with the roasted tomatoes and drizzle the olive oil on top.
Sprinkle the roasted pine nuts, lemon zest and fresh dill over the tomatoes.
Serve with toasted bread and enjoy!
