TLC Cooking "Vegetable Stock with Tomatoes"

Vegetable Stock with Tomatoes

YIELD Makes about 10 cups stock
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INGREDIENTS

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)

PREPARATION:

Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
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.
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.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

If you're looking for a stew, try this recipe for Dwight Freeney and Adam Vinatieri's Jamaican brown chicken stew from Kick Off Cook Off.