• Home
• Recipes
• Vegetarian
• Saffron-roast tomatoes with labneh

Saffron-roast tomatoes with labneh

• Janine Ratcliffe

Published: March 25, 2015 at 3:07 PM

Save recipe

Double cream

A little effort

Total time: 1 hr

+ 24 hours for the labneh

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Not an authentic Moroccan dish but one inspired by eating there, as Moroccans like their tomatoes sweet. Pairing this sweetness with the sharpness of labneh (drained yoghurt) is a perfect combination

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Ingredients

• 500g Greek yoghurt

• 2 cloves garlic

  crushed to a paste

• a good pinch saffron

• ½ lemon

  juiced

• extra-virgin olive oil

• 2 tbsp toasted flaked almonds

roast tomatoes

• 24 plum tomatoes
• 2 tsp harissa
• a good pinch saffron
• 1 tbsp caster sugar

Ad

Method

• step 1

  Make the labneh the day before you want to serve the dish. Line a sieve with a piece of cheesecloth (or a new j cloth), put the yoghurt into it and set over a bowl in the fridge.
  The yoghurt will drain over the next 24 hours, leaving you with a firmer ‘cheese-like’ substance.
  Help it along by giving it a squeeze every few hours.

• step 2

  Heat the oven to 160c/fan 140c/gas 3. Halve the tomatoes and arrange in a single layer in a large shallow roasting tin (or 2 small ones).
  Mix 4 tbsp extra-virgin olive oil, the harissa and saffron together and pour over the top. Turn the tomatoes with your hands to make sure they are well coated.
  Sprinkle with sugar and season. Roast for about 45 minutes cut-side up, or until they are caramelised and slightly shrunken.
  Leave to cool a little.

• step 3

  Take the drained yoghurt out of the cheesecloth and mix it with the garlic and a pinch of salt.

• step 4

  Carefully move the tomatoes (they are quite fragile and easily fall apart) to a serving platter, dotting nuggets of labneh among them as you go.
  Pour some of the cooking juices from the roasting tin over.

• step 5

  Scatter on the almonds then heat the saffron with the lemon juice. Add 5 tbsp extra-virgin oil and mix.
  Spoon over the dish and serve warm or at room temperature.

Authors

Janine RatcliffeFood director

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue