Roasted cherry tomatoes with cashew and almond cream sauce

Roasting makes cherry tomatoes sweeter and juicier. Serve them over a creamy cashew and almond sauce for a simple, flavourful dish.

Ingredients

Serves 2

For the tomatoes

• 300 g cherry tomatoes
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp maple syrup
• A pinch of coarse salt and ground black pepper
• 3–4 sprigs of fresh thyme

For the sauce

• 40 g NUTVILA cashew and almond cream
• 2 tbsp Greek yogurt
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and ground black pepper to taste
• 2–4 tbsp water

To serve

• 1 tbsp pine nuts
• A little grated lemon zest
• A few fresh basil leaves
• Edible flowers, optional

Method

1. Preheat the oven to 200 °C. Put the tomatoes in a baking dish. Add chopped garlic, olive oil and maple syrup, season with salt and pepper, and toss. Place the thyme sprigs on top.
2. Roast for about 20–25 minutes, until the tomatoes soften and their skins begin to split.
3. Mix the cashew and almond cream with the yogurt, mustard, lemon juice and olive oil. Season with salt and pepper. Gradually add the water and whisk until smooth.
4. Spread the sauce on plates. Add the roasted tomatoes and spoon over the juices from the baking dish.
5. Sprinkle with lemon zest and pine nuts. Garnish with basil and, if desired, edible flowers.

Author: Giedrius Jančius

Tip

Serve with fresh bread to soak up the sauce and tomato juices.