Tomato Broth

By August 11, 2015 Recipes No Comments

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
  • 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
  1. 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.

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