*  Exported from  MasterCook  *

                           Roasted Tomato Stock

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Ripe plum tomatoes
   2      tablespoons   Olive oil
   2      medium        Carrots -- coarsely chopped
   1      medium        Red onion -- coarsely chopped
     1/2  cup           Mushrooms -- chopped
   2      small         Garlic clove(s) -- smashed
     3/4  cup           Dry white wine
   1      tablespoon    Tomato paste
   1                    Bay leaf
     1/2  teaspoon      Thyme -- chopped
     1/8  teaspoon      Fennel seeds
   1      pinch         Saffron threads (opt)

1. Preheat the oven to 400F. In a roasting pan, toss the tomatoes with 1 tbs olive oil to
 coat. Bake for about 45 minutes until nicely charred.

 2. Meanwhile, heat the remaining 1 tbs oil in a large nonreactive saucepan over moderate
 heat. Add the carrots, onion and mushrooms and cook, stirring often, until slightly softened
 and beginning to color, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute longer.
 Stir in the wine, tomato paste, bay leaf, thyme, fennel seeds, saffron and roasted tomatoes.
 Pour in 6 cups of water and bring to a boil. Reduce the heat to moderately low, cover partially
 and simmer for 30 minutes. Let cool completely; strain stock, pressing on the solids
 with a large spoon to extract as much liquid as possible.

 (The stock can be refrigerated for up to 3 days of frozen for up to 1 month.) 


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