TOMATO BROTH

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Tomato Broth image

Provided by Molly O'Neill

Categories     easy, quick, appetizer, side dish

Time 15m

Yield Three cups

Number Of Ingredients 6

2 pounds ripe tomatoes, pureed to equal 5 cups
1 tablespoon chopped basil
1 tablespoon chopped parsley
1 tablespoon chopped celery leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Combine all the ingredients in a saucepan over medium heat. Bring to a boil and remove immediately. Pass through a fine mesh strainer, whisking occasionally to help the liquid pass through. The broth will keep for up to 1 week in the refrigerator. It will separate and need only be stirred. It can be frozen for up to 2 months.

Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 0 grams

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