Roasted Tomato Stock

Name: Roasted Tomato Stock
Ingredients: 20 Italian plum tomatoes; 1 teaspoon salt; 1 teaspoon cracked black peppercorns; 2 tablespoons olive oil; 1 medium leek, chopped; 2 medium sized carrots, chopped; 1 large onion, chopped; 1/2 lb mushroom, chopped; 4 garlic cloves, chopped; 1 cup dry white wine; 1/4 cup tomato paste; 3 bay leaves; 1 sprig fresh parsley; 1 sprig fresh thyme; 6 cups water

15 ingredients

1 steps

Ingredients

20 Italian plum tomatoes
1 teaspoon salt
1 teaspoon cracked black peppercorns
2 tablespoons olive oil
1 medium leek, chopped
2 medium sized carrots, chopped
1 large onion, chopped
1/2 lb mushroom, chopped
4 garlic cloves, chopped
1 cup dry white wine
1/4 cup tomato paste
3 bay leaves
1 sprig fresh parsley
1 sprig fresh thyme
6 cups water

Directions

1

["Cut tomatoes in half lengthwise. Combine tomatoes, salt, pepper and", "half the oil in a large baking dish.", "Bake uncovered in a 375 degrees F.", "oven for about 45 minutes, or until tomatoes are soft.", "Heat remaining oil in a large saucepan, add leek, carrots, onion,", "mushrooms and garlic, cook, stirring until onion is soft. Stir in wine,", "paste, herbs and water.", "Simmer uncovered for about 35 minutes or until", "vegetables are soft.", "Add tomato mixture to pan, simmer uncovered for 5", "minutes.", "Press mixture through a fine sieve, discard pulp. Pour stock into", "saucepot and bring to a gentle boil. Remove from heat and ladle into", "prepared jars leaving a 1\" headspace. Process 20 minutes at 10 lb""