Tofu Meatballs in Burst Tomato Sauce

Dad was a baker by profession. I loved baking and cooking with him when I was a kid. I am a grandmother of 5 and love nothing better than baking/cooking for family and friends at our beachside home.

2 Tbsp. extra-virgin olive oil, plus more

1 14-oz. package extra-firm tofu, drained, patted dry

1 large egg

7 garlic cloves, 3 finely grated, 4 thinly sliced

1 cup panko breadcrumbs

1 tsp. dried oregano

¼ tsp. crushed red pepper flakes

1 oz. Parmesan, finely grated (about ½ cup), plus more for serving

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more

1 large shallot, halved, thinly sliced

2 Tbsp. double-concentrated tomato paste

Freshly ground black pepper

1½ lb. cherry tomatoes (about 3 pints), halved if large

Directions at bonappetit.com

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