Confit Tomato & Chilli Broth

The heat of summer brings with it gluts of all things good and homegrown. It’s at this time that I enter ‘preservation mode’ harnessing the powers of pickles, ferments, dehydration, roasting and confit to keep the taste of summer alive throughout the year.

These confit tomatoes go with just about anything, try loaded onto bruschetta, with roasted vegetables or here in this punchy broth. I know summer is hot, but a little chilli kick never goes amiss.

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confit tomatoes, tomato broth, vegan broth, healthy recipe, vegan lunch, noodle bowl

Yield: 4

Author: Suze Morrison

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Confit Tomato & Chilli Broth

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

These confit tomatoes go with just about anything, try loaded onto bruschetta, with roasted vegetables or here in this punchy broth. I know summer is hot, but a little chilli kick never goes amiss.

Ingredients

• 500g Tomatoes cut into quarters.
• 2 Cloves Garlic
• 2 Red Chilies, split in half, membranes and seeds removed.
• 300ml Olive Oil
• ½ tsp Dried Mint
• 500ml Vegetable stock
• ½ Lime, Juiced
• Sea salt & Black Pepper to season

Instructions

1. Preheat oven 90C. Arrange the tomatoes in a single layer in a roasting tin, making sure they all are touching.
2. Nestle in the garlic cloves and red chillies and submerge in the oil. Sprinkle over the dried mint.
3. Cook for 1 hour then turn the tomatoes and cook 1 hour more.
4. Use a slotted spoon and remove from the oil (which makes a delicious salad dressing another time)
5. Take 70g Tomatoes and add to a blender with the chilli, garlic, vegetable stock and lime juice, blend and pass through a strainer.Taste the liquid and season with salt and black pepper. Serve with noodles, piled high with confit tomatoes.

https://gourmetglow.co.uk/recipes/confit-tomato-chilli-broth