Recipe: Roasted Tomato Stock (using plum tomatoes, tomato paste, and white wine)

ROASTED TOMATO STOCK

2 lb ripe plum tomatoes
2 tbsp olive oil, divided use
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 tbsp tomato paste
1 bay leaf
1/8 tsp fennel seeds
1/2 tsp chopped fresh thyme
1 pinch saffron threads (optional)
6 cups water

Preheat the oven to 400 degrees F.

In a roasting pan, toss the tomatoes with 1 tbsp olive oil to coat. Bake for about 45 minutes until nicely charred.

Meanwhile, heat the remaining 1 tbsp oil in a large nonreactive (glass or stainless steel) 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.

TO MAKE AHEAD:
The stock can be refrigerated for up to 3 days of frozen for up to 1 month.

Makes 6 cups
Source: Food and Wine magazine, July 1995