Dessert

Baked Tomatoes with Feta & Dukkah served with Homemade Flatbreads Recipe

Name: Baked Tomatoes with Feta & Dukkah served with Homemade Flatbreads Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 2 tbsp sesame seeds; 25g pistachios, shelled and roughly chopped; 25g hazelnuts, skinned and roughly chopped; 4 tsp sesame seeds; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp caraway seeds; 1kg mixture of medium and large ripe tomatoes; 1 tsp caster sugar (optional); 4 tbsp extra virgin olive oil; 150g feta, crumbled; 4 tbsp dukkah (prepared from above); parsley and mint leaves, to serve; 500g strong white bread flour, plus extra for dusting; 1 tsp fast-action dried yeast; 1 tsp caster sugar; 1 tsp fine sea salt; 2 tbsp olive oil; 2 tbsp sesame seeds

BySophie Carsel January 25, 2026January 25, 2026

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Introduction

Baked tomatoes with feta and dukkah is a vibrant, Mediterranean-inspired dish that combines juicy roasted tomatoes with crumbly feta and a fragrant nut and spice blend. Served alongside homemade flatbreads, it’s perfect for a light lunch or a flavorful appetizer.

The image shows a white rectangular baking dish filled with baked tomato slices. There are two main layers visible: the bottom layer consists of red tomato slices arranged closely together, and the top layer is a mix of white crumbled cheese, green chopped herbs, and crushed nuts sprinkled over the tomatoes. A silver spoon is resting inside the dish on the right side. The dish is placed on a white marbled textured surface with a brown cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg mixture of medium and large ripe tomatoes
1 tsp caster sugar (optional)
4 tbsp extra virgin olive oil
150 g feta, crumbled
4 tbsp dukkah (see below)
Parsley and mint leaves, to serve
500 g strong white bread flour, plus extra for dusting
1 tsp fast-action dried yeast
1 tsp caster sugar
1 tsp fine sea salt
2 tbsp olive oil
2 tbsp sesame seeds
25 g pistachios, shelled and roughly chopped
25 g hazelnuts, skinned and roughly chopped
4 tsp sesame seeds (for dukkah)
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp caraway seeds

Instructions

Step 1: Make the dukkah by stirring together the pistachios, hazelnuts, 4 tsp sesame seeds, coriander seeds, cumin seeds, and caraway seeds in a bowl. Set aside.
Step 2: For the flatbreads, combine the bread flour, yeast, sugar, and sea salt in a large bowl. Add 300 ml lukewarm water and mix until a soft, sticky dough forms.
Step 3: Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth. Return to the bowl, cover, and leave in a warm place to prove until doubled in size, about 1 hour.
Step 4: Preheat the oven to 220°C (200°C fan)/Gas mark 7. Divide the risen dough into four pieces, shape each into a ball, then roll each into a rough oval about 4 mm thick.
Step 5: Transfer the dough ovals to two large non-stick baking trays. Brush with olive oil and sprinkle evenly with sesame seeds. Bake for 15 minutes until golden and firm.
Step 6: Transfer the baked flatbreads to a wire rack to cool.
Step 7: Meanwhile, cut the tomatoes in half through the equator and arrange cut-side up in a large ovenproof dish. Season with sea salt, black pepper, and caster sugar if using.
Step 8: Drizzle tomatoes with olive oil, then sprinkle over the crumbled feta and dukkah.
Step 9: Bake in the oven at 220°C (200°C fan)/Gas mark 7 for 20–25 minutes until tomatoes are tender and juicy and the feta is golden but not too dark.
Step 10: Let the dish rest for 5 minutes, then scatter with parsley and mint leaves. Serve warm with the flatbreads on the side.

Tips & Variations

To stretch the dish further, add a head of broccoli or a small cauliflower cut into florets when roasting the tomatoes.

Storage

Store any leftover baked tomatoes and flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat the tomatoes gently in the oven and warm the flatbreads briefly in a pan or oven before serving.

How to Serve

A white rectangular baking dish filled with two layers of sliced bright red tomatoes topped with crumbled white cheese, chopped green herbs, and crushed nuts creating a textured topping. The tomatoes are arranged closely in the dish, and a silver spoon rests inside on the right side. The dish sits on a burnt orange cloth on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is dukkah?

Dukkah is a Middle Eastern blend of nuts, seeds, and spices, typically served as a dip or seasoning. It adds crunch and flavor to dishes like these baked tomatoes.

Can I use other types of cheese instead of feta?

Yes, you can substitute feta with halloumi or goat cheese for a different texture and flavor, but feta’s crumbly, salty character works best in this recipe.