Roasted Tomato Stock

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 20 italian plum tomatoes
• 1 teaspoon salt
• 1 teaspoon cracked black peppercorns
• 2 tablespoons olive oil
• 1 medium leek, chopped
• 2 medium sized carrots, chopped
• 1 large onion, chopped
• 1/2 lb mushroom, chopped
• 4 garlic cloves, chopped
• 1 cup dry white
• 1/4 cup tomato paste
• 3 bay leaves
• 1 sprig fresh parsley
• 1 sprig fresh thyme
• 6 cups water

Recipe

• 1 cut tomatoes in half lengthwise. combine tomatoes, salt, pepper and
• 2 half the oil in a large baking dish.
• 3 bake uncovered in a 375 degrees f.
• 4 oven for about 45 minutes, or until tomatoes are soft.
• 5 heat remaining oil in a large saucepan, add leek, carrots, onion,
• 6 mushrooms and garlic, cook, stirring until onion is soft. stir in ,
• 7 paste, herbs and water.
• 8 simmer uncovered for about 35 minutes or until
• 9 vegetables are soft.
• 10 add tomato mixture to pan, simmer uncovered for 5
• 11 minutes.
• 12 press mixture through a fine sieve, discard pulp. pour stock into
• 13 saucepot and bring to a gentle boil. remove from heat and ladle into
• 14 prepared jars leaving a 1" headspace. process 20 minutes at 10 lb
• 15 pressure. adjust pressure according to your altitude and / or style of
• 16 canner.
• 17 makes: 3 pints.