Tomato Broth
The Washington Post, August 13, 2008
- Course: Soup
Summary:
A rich tomato broth can add depth to almost any cooked tomato recipe.
Refrigerate for up to 3 days, or freeze in an airtight container for up to 6 months.
Makes 6 ounces
Ingredients:
- 2 tablespoons olive oil
- 1/4 small onion, cut into small dice
- 2 small clove garlic, cut into thin slices
- 1 sprig thyme
- 1 sprig marjoram
- 8 ounces ripe tomatoes, cored and cut into small dice
- 1/2 teaspoon whole black peppercorns
- 2 cups vegetable broth (may substitute water)
- Salt
- Freshly ground black pepper
Directions:
Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook for HOW LONG?, until the mixture becomes pastelike.
Add the vegetable broth; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.
Recipe Source:
From Bill Telepan, chef-owner of Telepan in New York.
Tested by David Hagedorn for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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