Tomato Confit with Labneh

Tomato Confit with Labneh has become my favorite appetizer for parties! So quick and easy and the guests will wipe the bowl clean!

📝 Ingredients

• 10 ounces cherry tomatoes (or grape, champagne, etc.)
• 4 cloves garlic (minced)
• 1 1/2 teaspoon kosher salt (divided)
• 1/3 cup olive oil
• 1-2 teaspoon calabrian chili paste
• 2 teaspoons za’atar seasoning
• 16 ounces labneh (see notes)
• Chopped parsley (for serving)
• Pita bread or crackers (for serving)

👨‍🍳 Instructions

1. 1PREP: Position a rack in the center of the oven and preheat the oven to 325ºF.
2. 2COMBINE: In a small sauce pan with an ovenproof lid, add the tomatoes, minced garlic, 1 teaspoon kosher salt, olive oil, calabrian chili paste, and za’atar seasoning. Stir to combine.
3. 3HEAT: Bring the saucepan to a simmer over medium high heat. Once bubbling, cover with the lid. Turn off the stove. Alternately you can transfer the tomatoes to a baking dish if you don't have an oven-proof pan and cover with foil.
4. 4CONFIT: When the oven is done preheating, place the saucepan in the oven and bake for 35 minutes or until the tomatoes have softened but haven’t burst completely.
5. 5LET COOL: Using an oven mitt, remove from the oven and let cool for 20-30 minutes or until they reach room temperature. The texture of the tomatoes should be plump, and then as they cool they will deflate, wrinkle, and soften.
6. 6WHIP: in a bowl, whip the labneh with the remaining ½ teaspoon of kosher salt. Spread labneh in a shallow bowl.
7. 7TOP: Using a slotted spoon, top the labneh with the prepared tomatoes. Drizzle as much or as little of the oil/juices over the tomatoes as you please. Keep the remaining oil to use in dressings, etc. It’s liquid gold!
8. 8SERVE: Top the dip with chopped parsley, another pinch of za’atar, and some finishing salt, if desired. Serve with pita bread or crackers. Enjoy! Store leftovers in the fridge in an airtight container.