CONFIT TOMATO SPELT

This dish isn’t dissimilar to an Italian farro soup, but a more risotto level of thickness. My version came about because I had some leftover confit tomato and some leftover cooked spelt and it seemed like it would be a match made in heaven. I ended up adding the pureed peppers for more body and sweetness.  It’s a really delicious dish, with just a few ingredients, but using good quality olive oil will make this dish shine. I like Honest Toil.  The total cooking time is quite long but there’s little prep, just a little preplanning require. 

I know tomatoes aren’t typically seasonal for this time of year, I struggle to get through winter without some more summery produce. and you can get British grown year round from Isle of Wight Tomatoes. I’ve been buying from Farm Direct. A London based  online grocery store which only sells British grown fresh produce. I recommend using them if you’re in London, the quality is high and reasonably priced for organic and pesticide free. 

Spelt  is a whole grain that has a nice chewiness which makes this very moreish and satisfying. I love confiting vegetables and garlic, the method is very low heat cooking in a good quality oil. What you’re making will come out tender and flavourful, without being greasy.. Here you use all the oil, but if I’m confiting and not using the oil straight away, I save it and make dressings, or drizzle on toast or vegetables.

Serve with some simple greens or just enjoy as it is. 

CONFIT TOMATO SPELT SOUP

Serves 4 

300g spelt

300g cherry tomatoes 

Small bunch bay leaves 

130g olive oil

4 cloves garlic, sliced

2 teaspoon salt 

700g + 100g water 

250g flamed roasted peppers - you can make your own, but jarred is a great option and easy to find

15g sherry vinegar

1 teaspoon smoked paprika

30g chopped fresh dill  or parsley 

10g picked oregano (optional) 

Soak the spelt in plenty of water while you confit the tomato. To do this add the oil, tomato, bay, garlic and salt to a small to medium pan with a lid, turn on the lowest heat, and cook uncovered for 30 minutes to confit the tomato. You don’t want the oil bubbling, if you have a heat diffuser you can use that to help lower the heat otherwise, keep an eye on it and take off the heat every now and then to keep the heat down. After 30 minutes the tomatoes should be tender, drain and rinse the spelt, and add this into the pan with 700g of the water. Cook on a low heat for an hour. While the spelt is cooking, blend the peppers with 100g water, sherry vinegar and paprika, when the spelt is ready,  mix in the peppers and herbs,  warm through and serve.