8-10 wonton wrappers (found at a local Asian store, or you can make use of puff pastry or make your wonton wrappers)
1 tub vegan cream cheese (125g-250g)
your favourite vegan pesto
2 cups Roma or cherry tomatoes washed
juice of half a lemon
black onion seeds
toasted pine nuts
your favourite chilli oil
fresh basil to serve
salt and pepper to taste
Method
Preheat your oven to 175 degrees Celsius.
Wash the tomatoes and pat dry, add to a baking tray, and drizzle generously with some oil, lemon juice (lemon rind for more flavour) salt and pepper, and some garlic flakes.
Let it bake on low for 18-20 minutes until nice and jammy.
While the tomatoes are baking, mix 125g of the vegan cream cheese with a heaped tbsp of the vegan pest of your choosing. Here you add a dollop to one of the edges of the wonton wrappers, wetting the edge and folding it over into a half moon.
Grab the edges of the Half-moon wonton and let them meet in the middle, wetting the edges so they stick once again and you have a neat little pocket with cream cheese inside.
Fry the wontons in olive oil, until nice and crispy, add some salt, pepper, and the onion flakes.
Once the tomatoes have been baked, scoop them into a bowl and add a tbsp of the pesto cream cheese to the tomatoes to make them extra creamy.
To dish: Add 2-3 tbsp of the slow-roasted confit tomatoes to a serving bowl, and add the fried wonton ravioli, toasted pinenuts, and fresh basil.
Add a drizzle of chili oil, cracked black pepper, and some more lemon zest for punch!
