Parmigiano and Herb-Fortified Stock

TOTAL TIME: 1 hr 30 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 20 min
YIELD: 1 gallon (16 cups)
LEVEL: Easy

ingredients

  • Roasted Tomatoes
  • 24 ripe organic vine tomatoes or large plum tomatoes
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Directions

Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
Heat the oven to 500 degrees F.

For the Roasted Tomatoes:

Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

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5

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  • on May 24, 2011

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    I made all of the recipes for the week. This stock is fabulous, very aromatic. All the recipes were easy to make and I made no adjustments. My very picky, food snob husband said "This is a great cookbook". I would buy the cookbook that accompanies this show on this week alone--it there were one.

    people found this review Helpful.
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