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

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