Tomato Broth Recipe - The Washington Post

Publish date: 2024-07-10
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A rich tomato broth can add depth to almost any cooked tomato recipe.

Refrigerate for up to 3 days, or freeze in an airtight container for up to 6 months.

From Bill Telepan, chef-owner of Telepan in New York.

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Ingredients

measuring cup

Servings: 6 ounces

Directions

  • Step 1

    Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook for HOW LONG?, until the mixture becomes pastelike.

  • Step 2

    Add the vegetable broth; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.

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    Nutritional Facts

    Per serving (based on 6 ounces)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Bill Telepan, chef-owner of Telepan in New York.

    Tested by David Hagedorn.

    Published August 12, 2008

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