Tomato Broth
- 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
- 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.
Recipe by Monica's Table at https://www.monicastable.com/tomato-broth/
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