Place a large cast iron dutch oven or crock pot on a medium high heat. (The pot must be oven suitable as well as safe for the hob).
Add the olive oil to pan along with the paprika, the garlic and the pepper flakes. Toast them for a few seconds until fragrant, then arrange the tomatoes, cut-side down, on top of the oil and spices. Fry for approx 5 mins.
Lift one of the tomatoes to check underneath - they should be slightly browned with the skin starting to wrinkle and split around the edges. Carefully flip each of the tomato halves so they’re now cut-side up.
To the pan, add the water, balsamic vinegar and salt. Cover with a tightly fitting lid and reduce the heat to low. Cook for around seven minutes. Preheat the grill.
Remove the lid from the pan and place it under the grill. You want the tops of the tomatoes to blister and start to blacken ever so slightly, this should only take a couple of minutes.
On a small plate, put two spoons of the cashew cream. Top the cashew cream with two tomato halves, the fresh herbs, the lemon juice, pine nuts and a drizzle of olive oil.
Serve with a slice of toasted wholemeal sourdough.