This recipe is meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups.
Visit Italy with this tomato stock [Recipe]
There are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes.
1 tablespoon minced garlic
2 teaspoons minced anchovies
3 cups crushed canned tomatoes
1 sprig thyme, rosemary or basil (or a combination)
Sauté 1 tablespoon minced garlic and 2 teaspoons minced anchovies in olive oil until fragrant.
Add 3 cups crushed canned tomatoes, 3 cups water and a sprig of thyme, rosemary or basil (or a combination) if you like.
Bring to a boil, simmer, then fish out the herbs if you used them.
To try the Mexican-style: Substitute 1 tablespoon minced chipotle in adobo for the anchovies, and add a small minced red or yellow onion to the sauté. Stir in the juice of a lime at the end.
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