Tomato Confit with Labneh

Steps

1. Preheat oven to 325°F with a rack in the center.
2. In a small ovenproof saucepan, combine tomatoes, minced garlic, 1 teaspoon salt, olive oil, calabrian chili paste, and za'atar. Stir to combine.
3. Bring to a simmer over medium-high heat, then cover with a lid (or transfer to a baking dish and cover with foil if needed).
4. Place the covered pan in the oven and bake 35 minutes, until tomatoes have softened but not fully burst.
5. Remove from oven and let cool 20-30 minutes until room temperature; tomatoes will deflate and wrinkle as they cool.
6. Whip labneh with remaining ½ teaspoon salt in a bowl, then spread in a shallow serving bowl.
7. Using a slotted spoon, top the labneh with the tomatoes, drizzling some of the oil over top as desired.
8. Garnish with chopped parsley, extra za'atar, and finishing salt if desired. Serve with pita bread or crackers.
9. Store leftovers in an airtight container in the fridge.