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Vegetable Stock with Tomatoes

This recipe is part of the recipe for Italian-Style Meatball Soup


Makes about 10 cups stock


2 medium onions
1 can (28 ounces) tomatoes, cut-up, undrained
4 stalks celery, cut into 2-inch pieces
3 medium carrots, cut into 2-inch pieces
3 cloves garlic, crushed
10 cups cold water
8 sprigs fresh parsley
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon black peppercorns (about 15)


  1. Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
  2. In stockpot or 5-quart Dutch oven, combine onions, tomatoes with juice, celery, carrots and garlic. Add water, parsley, bay leaves, basil, thyme and peppercorns. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours.
  3. Remove stock from heat and cool slightly. Strain stock through large sieve or colander to remove vegetables. Press vegetables lightly with slotted spoon to remove extra liquid; discard vegetables.
  4. Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.

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