1Preheat the oven to 200°C (400°F) Fan. Cut top and bottom from the tomatoes then slice each in half. Place on top of a baking tray lined with baking paper.

2Roast in the middle of the oven for 10 minutes.

3In the meantime, make the cheese sauce. Add milk, olive oil, nutritional yeast, potato starch and salt to a small saucepan.

4Set heat to medium (induction #5) and whisk continuously until it begins to thicken. Turn off the heat and continue whisking until very smooth. Potato starch thickens really quickly and adds cheese-like stretch to the roux.

5Top roasted tomatoes with the cheese using a silicone spatula.

6Sprinkle with ground black pepper for taste.

7Roast for another 5 minutes.

8Transfer to plates and top with fresh parsley, if using.