Roasted tomato stock
6 cups
Ingredients
| Quantity | 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 | Bay leaf | |
| ½ | teaspoon | Thyme, chopped |
| ⅛ | teaspoon | Fennel seeds |
| 1 | pinch | Saffron threads (opt) |
Directions
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