Classic Tomato Vegetable Stock Recipe - Homemade & Flavorful

INGREDIENTS

2 medium onions 1 can (28 ounces) tomatoes, cut-up, undrained 4 stalks celery, cut into 2-inch pieces 3 medium carrots, cut into 2-inch pieces 3 cloves garlic, crushed 10 cups cold water 8 sprigs fresh parsley 2 bay leaves 1/2 teaspoon dried basil 1/2 teaspoon dried thyme leaves, crushed 1/4 teaspoon black peppercorns (about 15)

PREPARATION:

1. Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
2. In stockpot or 5-quart Dutch oven, combine onions, tomatoes with juice, celery, carrots and garlic. Add water, parsley, bay leaves, basil, thyme and peppercorns. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours.
3. Remove stock from heat and cool slightly. Strain stock through large sieve or colander to remove vegetables. Press vegetables lightly with slotted spoon to remove extra liquid; discard vegetables.
4. Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.

This recipe appears in: Italian-Style Meatball Soup  /  Broths & Stock