Roasted Tomatoes with Dukkah
Slow-roasting tomatoes brings out their natural sweetness which combined with the nutty, fresh flavours of the dukkah results in a sublime side dish.
Serves
6Preparation time
135 minsIngredients
- 6 cups assorted tomatoes, halved or for larger tomatoes cut into thirds
- 3 tbsp olive oil
- 6 cloves garlic, peeled and finely sliced
- For the Dukkah
- ½ cup almonds
- ½ cup pine nuts
- 5 tbsp sesame seeds
- ½ tsp fennel seeds
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 tsp salt
- ¼ tsp ground ginger
- ¼ tsp red chilli flakes
- Zest of 1 lemon
Method
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.
