Summer Tomatoes, Golden Aromatic Broth


Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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To Finish

  • 50 ml ( fl oz) extra virgin olive oil
  • fine sea salt

Place the tomato petals on a tray lined with silicone paper. Brush each petal with olive oil. Reheat in a moderate oven for 1–2 minutes.

Put the clear tomato juice into a saucepan and bring to the boil. You should have roughly 1 litre (35 fl oz) of juice. Add 200 ml (7 fl oz) of the aromatic oil to the tomato juice and return to the boil. Check the seasoning and add some sea salt if necessary.

To Plate

Depending on the size of the tomato petals, place 8–10 warmed petals in the base of each warmed, shallow serving bowl. Put the golden aromatic broth into a warmed teapot. Serve the tomatoes and pour the broth over them at the table.

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