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!

• 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.