If you find yourself in need of some savoury broth, but don't have any on hand, grab a tomato. Then make this quick, umami-packed liquid for use in curries, soups or any other recipe that calls for broth. Photo by Sean Hickin.
To make a light, bright broth, replace the amount of broth the recipe calls for with half the amount of water and half diced tomatoes. (Food 52 recommends fresh, but I think canned would work in a pinch.) Dried tomatoes also make a great base for broth. Just throw a handful of them into some water, bring to a boil and let steep for half an hour. You can strain them out and use the soaking water as you would any broth, or blend them in for richer flavour.