Vegetable Stock with Tomatoes

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Vegetable Stock with Tomatoes."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/vegetable-stock-with-tomatoes-recipe.htm>  04 July 2008.

Yield: Makes about 10 cups stock
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:
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.






This recipe appears in: Broths & Stock