Tomato Stock

Directions

1. 1
   Combine the tomatoes, water, hoisin sauce, and hibiscus flowers in a 6-quart pressure cooker.
2. 2
   Cook on high pressure for 20 minutes.
3. 3
   Let the pressure dissipate naturally.
4. 4
   Alternatively, combine the ingredients in a heavy-bottomed pot and bring to a simmer over medium-high heat.
5. 5
   Simmer gently, skimming any foam off the surface as needed, for 1 hour.
6. 6
   Remove from heat, cover, and let steep for 30 minutes.
7. 7
   Strain the finished stock through a fine-mesh strainer lined with damp cheesecloth.
8. 8
   Use immediately, or chill and reserve (or freeze) for future use.