Makes Approximatly 2 Quarts
This is a great use for the bruised or imperfect tomatoes you find at the farmers market. Once you try this recipe for the Summer Tomato Soup you will find this a pleasant diversion from the usual chicken stock. Try it for an Italian flair to chicken & rice soup, in risotto, seafood stew, etc. When I have a bumper crop of tomatoes, I make this & freeze it. It’s a lovely treat in the winter months.
Tomato Broth
Ingredients
- 2-3 tablespoons of Olive Oil
- I medium Onion, Chopped
- 3-4 Cloves of minced garlic
- 2 Cups of white wine
- Pinch of crushed pepper
- 1 ½ lbs tomatoes, roughly chopped
- 1 Quart of Chicken Stock
- 2 Bay Leaves
Instructions
- Heat the oil in a 5 quart heavy bottomed saucepan, add the onion and sauté until golden. Add the garlic and sauté 1 -2 minutes longer, until the garlic is fragrant. Add the tomato wedges, white wine and crushed pepper, bring to a boil and then simmer until the wine reduces a bit and the tomatoes soften, about 10 minutes. Add the chicken stock and bay leaves, bring it back to a slow boil, and then reduce the heat and simmer for 15 – 20 minutes. Let the broth cool a bit to meld the flavors then strain into a clean pan. Be sure to press on the solids to get all of the lovely broth out or alternatively use a food mill.
