Yield: 6 cups
Measure | Ingredient |
---|---|
2 pounds | Ripe plum tomatoes |
2 tablespoons | Olive oil |
2 mediums | Carrots, coarsely chopped |
1 medium | Red onion coarsely chopped |
½ cup | Mushrooms, chopped |
2 smalls | Garlic clove(s), smashed |
¾ cup | Dry white wine |
1 tablespoon | Tomato paste |
1 \N | Bay leaf |
½ teaspoon | Thyme, chopped |
⅛ teaspoon | Fennel seeds |
1 pinch | Saffron threads (opt) |
1. Preheat the oven to 400F. In a roasting pan, toss the tomatoes with 1 tbs olive oil to coat. Bake for about 45 minutes until nicely charred.
2. Meanwhile, heat the remaining 1 tbs oil in a large nonreactive saucepan over moderate heat. Add the carrots, onion and mushrooms and cook, stirring often, until slightly softened and beginning to color, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute longer. Stir in the wine, tomato paste, bay leaf, thyme, fennel seeds, saffron and roasted tomatoes. Pour in 6 cups of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer for 30 minutes. Let cool completely; strain stock, pressing on the solids with a large spoon to extract as much liquid as possible.
(The stock can be refrigerated for up to 3 days of frozen for up to 1 month.)
Food and Wine July 1995
Submitted By DIANE LAZARUS On 08-18-95