Rich tomato stock perfect for soups, stews, sauces, and enhancing flavorful dishes.
Tomato stock is a versatile and flavorful liquid made by simmering ripe tomatoes with onions, garlic, carrots, celery, and herbs. This rich, aromatic stock captures the essence of fresh tomatoes, offering a vibrant base for various dishes. Use it as a foundation for soups, stews, and risottos, where it adds depth and a subtle tang. It’s also perfect for enhancing pasta sauces, braising vegetables, or creating a flavorful poaching liquid for seafood. Freeze any extra stock for future use, ensuring you always have a burst of tomato goodness ready to elevate your cooking.
Ingredients
- 7 lbs (about 14 large) ripe tomatoes, chopped
- 2 large onions, chopped
- 6 cloves garlic, smashed
- 5 carrots, chopped
- 5 celery stalks, chopped
- 2 bay leaves
- 2 teaspoons black peppercorns
- 2 large handfuls of fresh herbs (parsley, thyme, or basil)
- 14 cups water or broth
- Salt to taste
Directions
- Prepare the Ingredients
- In a large pot, add the chopped tomatoes, onions, garlic, carrots, and celery.
- Add Water and Seasoning:
- Pour in the water and add the bay leaves, black peppercorns, and fresh herbs.
- Simmer the Stock
- Bring the mixture to a boil, then reduce the heat to low.
- Let it simmer uncovered for about 1 to 1.5 hours.
- Strain the Stock
- Once the vegetables are soft and the flavors are well combined, strain the stock through a fine-mesh sieve or cheesecloth into a large bowl.
- Discard the solids.
- Season and Store
- Season the stock with salt to taste.
- Allow it to cool, then store it in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
This larger batch of tomato stock will provide a rich, flavorful base for a variety of dishes.