Creamy Tomato, Courgette& Basil Dip

Drain the canned plum tomatoes, reserving the juices, and set the juices aside for later use.

Heat a large frying pan over medium heat and add the 4 tbsp olive oil, allowing it to shimmer.

Add the peeled tomatoes, finely diced shallot, minced garlic, roughly chopped courgette, and the finely chopped basil stalks to the pan.

Stir in the nutritional yeast and dried oregano, then season generously with salt and pepper.

Cook, stirring occasionally, for 3–5 minutes until the aromatics are fragrant.

Cover the pan with a lid and let the vegetables steam for an additional 2–3 minutes to soften the courgette.

Reduce the heat to low, then add the plant‑based cream cheese, picked basil leaves, lemon zest, and about 2 tbsp of the reserved tomato juice.

Using a potato masher or the back of a wooden spoon, mash the mixture until it reaches a thick, saucy consistency; continue cooking for another 3–5 minutes, adjusting seasoning as needed.

Remove the pan from the heat and let the dip cool for 2 minutes.

While the dip cools, slice the ciabatta and toast the slices in a separate pan or under a broiler until golden.

Transfer the dip to a serving bowl, drizzle a little extra‑virgin olive oil on top, and garnish with extra chopped basil and a pinch of lemon zest.

Serve the dip warm with the toasted ciabatta slices.