Preheat oven to 120C.
Toss tomatoes, garlic and olive oil together in a baking tray, then arrange tomatoes cut side up in the tray and roast for 2 hours.
Meanwhile make dukkah by toasting almonds and pine nuts in a frying pan over medium heat, until fragrant. Set aside to cool. When cool, blitz nuts and remaining dukkah ingredients in a food processor until well combined.
Remove tomatoes from the oven and sprinkle with dukkah, then serve.
TOP TIPS –
- Leftover dukkah can be stored in an airtight container for 2 weeks in the fridge.
- Dukkah is delicious served on eggs, fish, meats, chicken, roasted vegetables, salads, soup, avocado, and pasta.