tomato_broth
Tomato Broth
- 3/4 pounds tomatoes, cored and chopped
- 1/2 small onion, chopped
- 1 cloves garlic, chopped
- 1 1/2 tablespoons extra-virgin olive oil
- 1 whole cloves
- 3 black peppercorns
- 1 small bay leaves
- 2 cups roasted chicken stock
- Kosher salt
Instructions
- Puree the tomatoes, onion and garlic in a blender until smooth.
- Heat the olive oil in a large skillet over high heat until almost smoking.
- Add the tomato puree, cloves, peppercorns, bay leaves and fry, stirring, until thick, 5 to 6 minutes.
- Add the stock, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes.
- Season with salt.
- Strain, discarding the solids, and keep warm.
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