Vegetable Stock with Tomatoes
the Editors of Publications International, Ltd.
This recipe is part of the recipe for Italian-Style Meatball Soup
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
- 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.
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