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

  1. 1
    Combine 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.
  2. 2
    Note: 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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