Mapo Roasted Tomatoes with Labneh

The BEST Tomato Recipe.

Inspired by the classic Chinese dish ‘Mapo Tofu’, this recipe has all of the numbing spice of the origial dish, but is balanced out by the sweetness of the caramelised tomatoes and creaminess of the labneh.

Summer is one of my favourite seasons. The sun is shining, the weather is warm, the days are long, and the tomatoes are in abundance!

I’m really excited to share this recipe with the world, as I know it’ll bring you and your family and friends JOY. It is inspired by Mapo Tofu, which is a traditional Chinese dish. The silken tofu is braised in a savoury and numbingly spicy gravy and served over a bowl of white rice. Absolutely splendid. However, it can be quite spicy and tends to be a dish for warm weather. I think so any way!

So here is my summer version. You get the numbing kick of szechuan peppercorns from the chilli oil, but it is not overpowering. The seasonal tomatoes shine through as they caramelise in the ginger and garlic marinade, and it is all tied together with a tart, umame vinaigrette.

Tear up a crusty sourdough or baguette (I’m envisioning Ratatouille vibes…if anyone gets the reference) and dig in!

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Mapo Roasted Tomatoes with Labneh

Yield: 4-6

Author: Cristina Chang

Prep time: 30 MinCook time: 25 MinInactive time: 5 MinTotal time: 1 Hour

This fabulous dish is a true celebration of summer. Inspired by the Chinese dish 'Mapo Tofu', the numbing spice is balanced with the caramelised tomatoes and creaminess of the labneh.

Ingredients

Roasted Tomatoes

• 2 punnets of small truss tomatoes (cherry, grape etc will also work)
• 2 gloves of garlic
• 1 thumb of ginger (1 tsp minced ginger)
• 1 Tbsp olive oil
• 1 Tbsp sesame oil
• 2 tsp Chinese black vinegar (balsamic works if in a pinch)

Mapo Vinaigrette

• 2 tsp soy sauce
• 1 Tbsp chilli oil
• 1 Tbsp Chilli bean paste (Ladoubanjiang)
• 1/2 tsp sugar
• 1 Tbsp rice wine vinegar

Labneh

• 300g labneh
• 2 Tbsp fried shallots

Garnish

• Chopped coriander
• Fried Shallots
• Toasted Sesame seeds
• Toasted Peanuts
• Extra Chilli Oil

Instructions

1. Preheat the oven to 200C.
2. Heat a small pan with sesame oil and olive oil. Lightly saute the minced minger and garlic until fragrant and slightly caramelised.
3. Place tomatoes in a large bowl and toss with the ginger garlic mixture. You can keep the tomatoes on the vine or remove them, completely up to you and your aesthetic. I like to keep them on the vine for a rustic look.
4. Pour the tomatoes and the ginger garlic mixture onto a lined baking tray and roast for 20-25 minutes until softened and caramelised.
5. While the tomatoes are roasting, whisk the vinaigrette together. Whisk the soy sauce, chilli oil, sugar, chilli bean paste and rice wine vinegar in a small bowl.
6. Mix the labneh and the fried shallots together until just combined.
7. Using a large spoon, spread the labneh onto your prettiest, brightest serving plate or platter. I like to press in the center of the labneh with the spoon so that the tomato mixture doesn't overflow.
8. Carefully scoop in the roasted tomatoes and the roasting juices onto the labneh.
9. Drizzle the vinaigrette over the tomatoes.
10. Top with as much or as little garnish as you'd like. Something crunchy, something fresh, and a pop of colour, makes this dish a stunner at any dinner party!

Nutrition Facts

Calories

212.99

Fat

15.52

Sat. Fat

1.97

Carbs

9.68

Fiber

1.18

Net carbs

8.53

Sugar

6.43

Protein

9.29

Sodium

198.51

Cholesterol

3.75