Go Back
Print Recipe

Braised Beef Tomatoes with Cashew Cream and Toast

Ingredients

For the Cashew Cream

  • 1 cup cashews soaked in hot water for 20 mins
  • 165 g silken tofu
  • ¼ teaspoon salt
  • 2 ½ teaspoon lemon juice
  • 1 tablespoon nutritional yeast

For the Tomatoes

  • 3 beef tomatoes halved widthways
  • 2 tablespoon extra virgin olive oil plus more for serving
  • ½ tablespoon smoked paprika
  • ¼ teaspoon garlic granules
  • ¼ teaspoon pepper flakes I used the Korean style as they’re less spicy
  • 100 ml water
  • 2 tablespoon balsamic vinegar
  • ¼ teaspoon maldon salt
  • 1 tablespoon torn parsley
  • 1 tablespoon torn dill
  • Squeeze of lemon juice
  • 1 tablespoon pine nuts

Instructions

For the Cashew Cream

  • Place the soaked, drained cashews in a high speed blender (I used a nutribullealong with all the other ingredients and blend until smooth. Set aside.

For the Tomatoes

  • 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.