Roasted Tomatoes with Dukkah

Slow-roasting tomatoes brings out their natural sweetness which combined with the nutty, fresh flavours of the dukkah results in a sublime side dish.




Preparation time

135 mins


  • 6 cups assorted 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


Preheat oven to 120C.

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.

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

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



-        Leftover dukkah can be stored in an airtight container for 2 weeks in the fridge.

-        Dukkah is delicious served on eggs, fish,  meats, chicken, roasted vegetables, salads, soup, avocado, and pasta.

Share this recipe

More recipes like this