WHAT DOES IT TASTE LIKE?

Certainly smoky, from both the oak-smoked tomatoes and smoked salt. There’s a burst of slight acidity, too, as well as a deep umami taste.

TIPS, TRICKS & HACKS

• Add smoky depth of flavour to any tomato-based casserole, chilli or lasagne. Use as you would a tomato purée, briefly frying the paste in a soffritto to awaken its flavours. 
• Use as a rich savoury base in a dish of flavoured rice and beans, such as a Louisiana jambalaya. 
• Spread over pizza bases or flatbreads, then add your favourite toppings. 
• Start the day sunny side up by stirring through a dish of shakshuka for breakfast.
• Use to add a smoky note to a homemade tomato soup. 
• Match the smokiness of paprika by adding to chorizo pasta dishes. 

easy MEAL idea

Crispy mozzarella & tomato chicken

Crunchy, smoky with strings of oozing mozzarella, this makes a sensational and surprisingly simple supper.

1. Pound chicken fillets to a 2cm thickness. Place some plain flour in one bowl, beaten egg in another and breadcrumbs in a third. Arrange next to the hob and place a large ovenproof frying pan on a medium-high heat and add a little oil. 

   
   

2. Dredge the chicken in the flour, shaking off any excess. Dip into the egg, allowing excess to run off, then coat all over in breadcrumbs. Transfer the chicken to the pan and fry, turning once, till crisp and golden on the outside. 

   
   

3. Spread some Smoky Tomato Paste over the upper side of each breaded fillet. Lay on some slices of mozzarella and transfer to a 180ºC oven for 10 minutes, until the cheese has melted and the chicken is cooked.