Slow-roasting tomatoes concentrates their natural sweetness while also making their lycopene more bioavailable. Lycopene is a fat-soluble carotenoid associated with antioxidant activity and cardiovascular health, so pairing the tomatoes with extra virgin olive oil and pistachios may also help its absorption. The tofu adds a generous source of plant protein alongside calcium and iron, while pistachios contribute unsaturated fats, fibre and polyphenols. Fresh basil, garlic and lemon bring their own array of protective phytochemicals, making this a beautifully simple example of how preparation and food combinations can influence the nutritional value of a meal. 

Serves 4

Ingredients

• 600g mixed cherry and baby plum tomatoes
• 2 tbsp extra virgin olive oil, plus extra to finish
• 3 garlic cloves, thinly sliced
• 1 tsp dried oregano
• 1 tsp balsamic vinegar
• 300g silken tofu
• Zest and juice of 1 lemon
• 1 small garlic clove, crushed
• 1 tbsp nutritional yeast
• 1 tbsp extra virgin olive oil
• 30g pistachios, roughly chopped
• Large handful fresh basil leaves
• Pinch of chilli flakes
• Sea salt and freshly ground black pepper

Method

Preheat the oven to 160°C fan.

Place the tomatoes in a roasting dish, leaving some whole and halving the larger ones. Add the sliced garlic, oregano, olive oil and balsamic vinegar, season with salt and pepper and toss gently. Roast for 40–45 minutes until the tomatoes are soft, blistered and beginning to collapse, with plenty of their juices collecting in the dish.

Meanwhile, add the silken tofu, lemon zest and juice, crushed garlic, nutritional yeast and olive oil to a food processor. Season generously and blend until completely smooth and creamy.

Toast the pistachios in a dry frying pan for a couple of minutes until fragrant, then roughly chop if needed.

Spoon the whipped tofu generously over a serving platter, creating swirls with the back of the spoon. Pile the warm roasted tomatoes and their garlicky roasting juices over the top.

Finish with the pistachios, fresh basil, chilli flakes, plenty of black pepper and a final drizzle of extra virgin olive oil.

Serve with toasted wholegrain sourdough for scooping everything up.