Dukkah-roasted tomatoes with herb oil

Dukkah-roasted tomatoes with herb oil

10 mins Prep · 40 mins Cook

Leftover roasted tomatoes can be blended with hummus and topped with more dukkah for a smoky dip

Created by Spinneys
Prep time 10 minutes
Cook time 40 minutes
Serves 6
Cuisine Arabic
Diet Vegetarian
Preparation Easy

Cooking Instructions

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Preheat the oven to 190°C, gas mark 5.


Arrange the large and cherry tomatoes on a baking tray and generously drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Sprinkle over the dukkah. Toss to coat and place in the oven for approx. 20-25 minutes, or until jammy and caramelised.


Chop the fresh herbs. Mince the garlic. Zest the lemon.


Add 4 tablespoons of olive oil, herbs, garlic, lemon zest, salt and pepper to a blender. Blitz then strain through a cheesecloth for a vibrant green oil.


When ready to serve, place a dollop of the labneh on each serving plate. Arrange the roasted tomatoes on top of the labneh. Drizzle the herb oil over the tomatoes. 6 Serve with warm focaccia.