1 (16 ounce) can peeled and diced tomatoes
2 tablespoons butter, softened
2 tablespoons grated Parmesan cheese
2 tablespoons tomato paste
2 cups white sugar
1 cup water
2 tablespoons harissa
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated carrots
1 cup frozen cantaloupe, thawed and drained
1/2 cup sliced red bell peppers
1 gallon water
1 1/2 teaspoons dried basil
garlic powder to taste
1/2 teaspoon dried garlic powder
1/2 teaspoon dried tarragon
salt and white wine to taste
water to cover
2 tablespoons olive oil
Heat 1 tablespoon butter in a large saucepan over medium heat. Cook until light golden brown, then reduce heat to medium-low and add cheese. Cook until cheese has melted and mixture is creamy, about 5 minutes. Stir in tomato paste and liquid; cover.
Meanwhile, bring water to a boil in a skillet over medium-high heat. Cook until thick enough to coat the back of a spoon. Scrape fat from skillet, add salt, pepper, carrots and 1 cup cantaloupe. Boil 1 minute. Stir in 1 cup water and rinse with cold water. Dry and pour into oven.
Heat remaining 1 tablespoon butter in a small saucepan over medium heat. Cook, stirring occasionally, until tender-crisp. Stir in 1 cup water and cook 2 minutes. Stir in 1 cup carrot juice and 1 cup tomato paste. Bring to a boil, then reduce heat to low and simmer 30 minutes, until carrots, tomatoes and pasta have reduced. Stir in remaining 1 tablespoon butter, 1 tablespoon reserved tomato paste and salt and pepper. Stir in reserved 10% of tomato paste.
Combine soup, salt, ground black pepper and sauce in a large bowl. Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour. Stir in remaining remaining 1 tablespoon butter and 1 tablespoon tomato paste until sauce thickens and begins to thicken. Heat through and serve.