WHOLE 30 TOMATO PASTE RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4. Pick most of the oregano leaves, then pound to a paste in a pestle and mortar with a pinch of sea salt. Peel and bash in the garlic, muddle in 3 tablespoons of oil and 1 tablespoon of vinegar, then season with black pepper.
  2. Halve the cherry tomatoes, deseed and roughly chop the peppers, peel and roughly chop the onion, slice the chillies in half lengthways, and add it all to a large roasting tray along with the capers. Pour over most of the flavoured oil and toss together.
  3. Make a little well in the centre of the tray, pop in the ricotta and rub all over with the remaining flavoured oil. Add a splash of water to the tray, place in the oven and roast for 50 minutes, or until the veggies are soft and just starting to caramalise.
  4. With 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mug of the starchy pasta water, and steam dry.
  5. Carefully lift the ricotta onto a board. Tip the drained pasta and a little of the pasta water into the tray and gently shake to loosen all the sticky goodness from the bottom. Toss together, then tip into a serving dish and break the beautiful ricotta over the top. Pick over the remaining oregano leaves and grate over the Parmesan, then serve.

Steps:

• In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes. To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast. Serve soup with one or two croutons on top and a little bit of basil.NOTE: Recipe can easily be halved!