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Stock: Tomato-Scallion Stock

Source of Recipe


From "Simple Vegetarian Pleasures" by Jeanne Lemlin






List of Ingredients



• 1 Tbsp olive oil
  
• 4 medium cloves garlic, peeled and chopped
  
• 10 scallions (green onions), chopped
  
• 6 ounces mushrooms, cleaned and chopped (about 2-1/4 cups)
  
• 2 carrots, unpeeled and chopped
  
• 2 ribs celery, chopped
  
• 1 (16-ounce) can tomatoes, broken up, with juice
  
• 8 cups water
  
• 1/2 tsp salt
  
• 3/4 tsp dried Italian seasoning
  
• 1/4 tsp black peppercorns
  
• 1 bay leaf
  






Instructions



1. Heat the oil in a large stockpot over medium-high heat. Add the garlic and scallions; sauté 1 minute. Stir in the mushrooms, carrots and celery; sauté 5 minutes, stirring often.
   
   
2. Add the tomatoes with their juice, water, salt, Italian seasoning, peppercorns and bay leaf. Bring to a boil, reduce the heat slightly and cook at a high simmer 45 minutes.
   
   
3. Put a colander over a large bowl and strain the stock, pressing on the solids lightly to extract the juices. Cool completely before refrigerating or freezing.
   
   Makes 4-1/2 to 5 cups.