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In a frying or medium cast iron pan, heat a large glug of olive oil.
When a piece of shallot or onion sizzles gently on contact, tip the rest in and sauté for 5 minutes, with a pinch of salt.
Add the minced garlic, the halved cherry tomatoes, another small pinch of sea salt and the chopped sundried tomatoes, cook for another few minutes until the cherry tomato skins begin to wrinkle, then tip in the drained chickpeas and the tin of chopped tomatoes, fill the can up halfway with water, swill it around and tip that in, too.
Sprinkle over another pinch of sea salt, then turn up the heat a little until the mix starts to bubble, then reduce to a low simmer, stirring occasionally, whilst you prep the creamy sauce.
In a small high-speed blender, add the silken tofu, lemon juice and nutritonal yeast.
Blend until smooth, then set aside.