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Tomato Confit with Labneh has become my favorite appetizer for parties! So quick and easy and the guests will wipe the bowl clean!
Tomato Confit (pronounced con-fee) with labneh has all of sudden become by number one appetizer for summer entertaining.
It doesn’t hurt that it takes all of about 5 minutes of hands on work and minimal ingredients.
Those summer tomatoes are begging to be used up, and they are perfect to make tomato confit. Bubbling away in an olive oil and garlic concoction, making the whole house smell like a dream.
I’ve made it twice for parties even before hitting publish, and both times, the guests commented on how much flavor the tomato confit had. And how beautifully it paired with the tang from the fresh labneh with salt.
The sweetness from the tomatoes just burst in your mouth, the calabrian chili paste adds just the right amount of heat, the olive oil makes these buttery and soft when they bake, and the garlic adds the prefect punch.
I would give this dip a 12/10 if I could.
And the whole dip is less than 10 ingredients and easy enough for a beginner to put together and impress even an expert in the kitchen!
Ingredients for cherry tomato confit recipe (with labneh)
- Cherry Tomatoes: or use grape tomatoes or champagne tomatoes. Anything small, round and plump works for this roasted tomato labneh dip. It has to be small as we aren’t slicing the tomatoes. Plum tomatoes will also work, however, they may require additional time to soften as they are quite a bit larger.
- Garlic Cloves: mince of press the garlic so that it just melts into the oil.
- Kosher salt: adds the sodium we need, both for the tomatoes and the labneh.
- Extra Virgin Olive Oil: you’ll need ⅓ cup. This will be the fat that the tomatoes will cook in in the oven.
- Calabrian Chili Paste: adds just the right amount of heat the tomato confit. Feel free to swap the paste for red pepper flakes. It does change the flavor a bit, but it will work.
- Za’atar Seasoning: I like to use this dried herb seasoning but fresh herbs would work too. You can use fresh thyme sprigs, oregano, rosemary, and even finish with fresh basil instead of parsley if you choose.
- Labneh: is a strained and thicker version of greek yogurt. Most of the liquid whey is removed when strained and it becomes like a soft, yogurt cheese. It’s perfect to add a little salt and works well as the best of our tomato confit dip. Slather it on a piece of garlic toast and then top with the tomato confit, it’s amazing! Keep the labneh in the refrigerator and remove right before serving. The cold labneh with the warm or room temperature tomato confit works beautifully.
- Chopped Parsley: Sprinkle once we finish the dip just for a little added color.
- Serving Suggestions: I like to plop this on a cheese board with tons of crackers, warm pita bread and sliced vegetables. It’s the perfect appetizer for brunch, to eat but the pool, or to serve alongside eggs for a middle eastern inspired breakfast.
Tips for Tomato Confit
- Use shallots with the garlic. Thinly slice the shallots so that they just melt right into the olive oil and flavor the veggies.
- Swap the calabrian chili paste with a hint of red pepper flakes and some fresh cracked black pepper.
- Serve a spoonful of the tomato mixture over al dente pasta, or protein like, grilled salmon, duck, or chicken in the summer. Similar to my farmer’s market pasta.
- Use the leftover oil/sauce in the pan to make dressings for salads
- Make Whipped Feta if you aren’t a fan or can’t find labneh. Follow directions from this recipe, but skip the garlic clove in the whipped feta – there’s plenty in this dip already!
Other Summer Appetizer Ideas
Tomato Confit with Labneh
Equipment
Ingredients
- 10 ounces cherry tomatoes or grape, champagne, etc.
- 4 cloves garlic minced
- 1½ teaspoon kosher salt divided
- ⅓ 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
- PREP: Position a rack in the center of the oven and preheat the oven to 325ºF.
- COMBINE: 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.
- HEAT: 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.
- CONFIT: 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.
- LET 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.
- WHIP: in a bowl, whip the labneh with the remaining ½ teaspoon of kosher salt. Spread labneh in a shallow bowl.
- TOP: 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!
- SERVE: 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.
Notes
- Labneh: if you can’t find labneh at your local grocery store, feel free to use greek yogurt whisked with 1-2 teaspoon lemon juice and the salt listed with the labneh. This will give you a somewhat similar flavor. Alternately, you can make whipped feta (skip the garlic clove) and that works too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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