Cherry Tomato Bake

Some of the best recipes are the ones that ask the least of you and give back the most.

This cherry tomato bake is proof of that. While it does take some time in the oven it's totally worth it! It is creamy, herby, and deeply comforting, and comes together with almost no effort. I roast a big tray of cherry tomatoes until they are juicy and just starting to caramelise, then blend their juices with tofu into a rich, high protein vegan cheese that gets dolloped right over the top.

It tastes like something you would order at a small, cosy café, the kind of place with mismatched chairs and good bread. And that is really all this needs, a crusty slice of sourdough to scoop everything up with.

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This recipe is:

• Vegan & dairy free

• High protein

• Gluten free friendly

• Made with wholesome, everyday ingredients
  

Why This Recipe Works

Slow roasting the tomatoes first is what gives this dish its depth. As they bake, the tomatoes release juices that turn slightly syrupy and concentrated, and those juices become the base of the cheese sauce instead of getting poured away. Blending them with tofu gives you a sauce that is creamy and tangy with a real protein boost, no cashews or dairy needed.

• Roasting concentrates the tomato flavour and creates a naturally savoury base

• Tofu blends into a smooth, high protein cheese without any dairy

• The reserved tomato juices tie the whole dish together

• Chickpeas can stand in for the Chanza if you want an extra boost of texture and protein

• Ready in under 30 minutes with very little hands-on work

How to Make Cherry Tomato Bake (Overview)

This comes together in 3 simple steps:

1. Roast the Tomatoes

Toss cherry tomatoes with olive oil and dried herbs, then roast until juicy and bursting.

2. Blend the Vegan Cheese

Reserve the tomato juices and blend them with tofu, salt, lemon juice, and Chanza or chickpeas until smooth.

3. Assemble

Dollop the vegan cheese over the roasted tomatoes and serve with a crusty slice of sourdough.

Tips for Best Results

• Let the tomatoes cool slightly before pouring off the juices, so you do not lose too much liquid to steam

• Adjust the lemon juice and salt in the cheese to taste before serving

• A drizzle of extra olive oil on top makes it even richer

• Best served warm alongside a crusty bread for scooping

Cherry Tomato Bake

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Ingredients

Roasted Tomatoes

5–6 cups cherry tomatoes

Dried chilli flakes, oregano, basil, and parsley, to taste

2 tbsp olive oil

Vegan Cheese

Reserved tomato juices

1 block (200g) organic tofu

Salt, to taste

A splash of water

Lemon juice, to taste

150g cooked and cooled Chanza (or 1 can chickpeas)

Instructions

1. Preheat oven to 190–200°C.

2. Toss the cherry tomatoes with olive oil and dried herbs, then spread onto a baking tray.

3. Bake for 20 minutes, until roasted, juicy, and bursting.

4. Let the tomatoes cool slightly, then carefully pour most of the juices into a separate bowl.

5. Add the reserved juices to a blender along with the tofu, salt, water, lemon juice, and Chanza or chickpeas. Blend until completely smooth and creamy.

6. Dollop the vegan cheese generously over the roasted tomatoes.

7. Serve warm with a crunchy slice of sourdough bread.

Notes

• Chickpeas work just as well as Chanza if that is what you have on hand

• A few extra teaspoons of olive oil drizzled on top before serving makes it even creamier