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hunk thyme onion celery carrots lemon bay leaves chicken stock water tomatoes tomatoes garlic extra-virgin olive oil
Viewed: 145 - Published at: a year agoIngredients
- 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
- Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
- 1 onion, quartered
- 2 ribs celery, sliced on angle
- 2 carrots, sliced on angle
- Peeled rind of 1 lemon
- 2 fresh bay leaves
- 4 cups chicken stock
- 12 cups (3 quarts) water
- Roasted Tomatoes
- 24 ripe organic vine tomatoes or large plum tomatoes
- Several cloves garlic, crushed
- Extra-virgin olive oil, for liberal drizzling
Method
- 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.
