Herb Broth
11 ingredients
2 steps
Ingredients
- 3 quarts water
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 20 flat-leaf parsley sprigs
- 20 sage leaves
- 12 thyme sprigs
- 4 bay leaves
- 4 whole cloves
- 2 whole garlic heads, cloves separated and crushed
- 1 onion, sliced
Directions
-
1Combine all ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture through a cheesecloth-lined sieve, reserving broth. Discard solids.
-
2Note: Broth may be stored in the refrigerator for up to 2 days or in the freezer for 6 months. Freeze in ice cube trays or 1-cup freezer containers for easy measuring.
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