Roasted Tomatoes Stuffed with Creamy Garlic Polenta, Crispy White Beans and Pistachio with Basil Green Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Slice the tops off the tomatoes and reserve them. Using a spoon, carefully scoop out the pulp and seeds; finely chop 150 g (about 2/3 cup) of that pulp and set aside. Place the hollowed tomatoes in a baking dish, sprinkle with 1/2 teaspoon salt, and drizzle with 1 tablespoon olive oil.

2. 2

   In a bowl, toss the white beans with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a sheet pan or on one side of the baking dish. Roast the tomatoes and beans for 20 minutes at 220°C / 425°F, stirring the beans halfway through, until the tomatoes begin to soften and the beans are golden and crisp at the edges.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes until tender. Stir in 3 chopped garlic cloves, the reserved chopped tomato pulp, oregano, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 3 minutes, stirring, until the mixture concentrates slightly.

4. 4

   Add 500 ml (2 cups plus 2 tbsp) vegetable broth to the saucepan and bring to a gentle boil. Rain in the polenta while whisking constantly. Lower the heat and cook for 5 to 7 minutes, stirring, until creamy and thick. Add the nutritional yeast, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Adjust salt if needed.

5. 5

   For the green sauce, place the basil, 1 whole garlic clove, lemon zest, 1 tablespoon lemon juice, 2 tablespoons vegetable broth, 1 tablespoon olive oil, and a pinch of salt and pepper in a blender or food processor. Blend until you have a loose but vibrant green sauce.

6. 6

   Remove the tomatoes and beans from the oven. Fill each tomato with the hot polenta. Top with the crispy beans and chopped pistachios. Return to the oven for 8 minutes at 220°C / 425°F so the filling can set slightly and the flavors can come together.

7. 7

   Serve the tomatoes hot with the basil green sauce spooned over the top or on the side. If you like, place the roasted tomato tops on the plate as garnish and finish with a few drops of olive oil.