There are some excellent vegetarian cooking stocks on the market these days, but they are expensive. Here is a way to use the tail end of your crisper in making a delicious, low-sodium stock. Also, put in any dry herbs that are still good, but not going to last much longer or that you have over-bought.
Makes 4-6 cups.
- 3 tomatoes, chopped
- 2 onions, roughly chopped
- 1 head garlic, cut in half crosswise (unpeeled)
- 1 bunch cilantro, roughly chopped
- 1 bunch parsley, roughly chopped
- 2 stalks celery, cut
- 2 carrots, unpeeled, roughly cut
- 2 Tbsp dry herbs, mixed
- 6 c water
- Put all the ingredients in a large stock pot and bring to boiling.
- Stir well and lower heat. Partially cover. Simmer for 45 minutes.
- With a slotted spoon remove most of the vegetables and use them in compost or discard.
- Strain the remainder through cheesecloth or a fine wire strainer.
- Cool and place in freezer or refrigerator jars. Once refrigerated, use within a week. Freeze up to 3 months.