Cooked - Labneh w/ Confit Tomatoes and Garlic

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that_vegetarian

Labneh w/ Confit Tomatoes and Garlic

4.0

10 ounces cherry tomatoes

1 cup labneh

5 large garlic cloves

2 tablespoons olive oil

1 tablespoon pomegranate molasses

2 tablespoons shatta (or more to taste)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon sumac

1 tablespoon chopped mint

Toasted pine nuts (for topping)

Add the tomatoes to a baking dish.
Sprinkle in the salt, black pepper, sumac, olive oil, and pomegranate molasses, followed by the shatta (spicy Middle Eastern sambal olek.)
Add the garlic and mix everything together well.
Bake at 425℉ uncovered for 20 minutes, or until the tomatoes are soft and mushy.
In a serving platter, spread the labneh evenly. Optionally, grate in 1 garlic clove and mix it with the labaneh.
Top it with the baked cherry tomatoes and garlic.
Drizzle it with the tomato liquid, and for that perfect finishing touch, add some toasted pine nuts, chopped fresh mint, and a sprinkle of sumac.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🫕Dip

CuisineMiddle Eastern

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 82 weeks ago

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