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Roasted Heirloom Tomatoes with Dukkah

SERVES: 6 • TOTAL TIME: 2 HOURS 15 MINUTES

Ingredients:

  • 6 cups assorted heirloom 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

Directions:

  1. Preheat oven to 120ËšC.

  2. 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.

  3. Meanwhile make dukkah by toasting almonds and pine nuts in a frying panover medium heat, until fragrant. Set aside to cool. When cool, blitz nuts and remaining dukkah ingredients in a food processor until well combined.

  4. Remove tomatoes from the oven and sprinkle with dukkah, then serve.

Download Recipe Here:


This recipe is featured in The BARN Magazine 2024:


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