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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