Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days. This recipe is from Tusk in Portland, OR.
Recipe information
Yield
8 servings
Ingredients
¼
4
3
3
4
2
¼
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 7–10 minutes. Let cool, then coarsely chop. Reduce oven temperature to 250°.
Step 2
Toss tomatoes, thyme, and garlic with 1 Tbsp. oil on a clean rimmed baking sheet; season with salt. Roast until tomatoes are softened and shriveled but not mushy, 1–1½ hours; pluck out thyme and garlic and discard (makes about 2¼ cups).
Step 3
Spread hummus on a plate and top with about 1 cup roasted tomatoes (reserve remaining tomatoes for another use). Drizzle with remaining 3 Tbsp. oil and top with cilantro and toasted almonds. Sprinkle with nigella seeds.
Step 4
Do Ahead: Tomatoes can be roasted 3 days ahead. Cover and chill. Reheat gently before serving.