Prep 15 mins
Cook 1 hr 30 mins
A versatile rich tomato broth that seems to lend itself to doubling or tripling. I plan to use this in the height of summer tomato madness - Costuluto Genovese is a mater I plan to use primarily for cooking. Article states, "Refrigerate for up to 3 days, or freeze in an airtight container for up to 6 months." Will be doing some of both - more freezing I suspect. From Bill Telepan, chef-owner of Telepan in New York, by way of The Washington Post.
- 2 tablespoons olive oil
- 1⁄4 onion, cut into small dice
- 2 garlic cloves, cut into thin slices
- 1 sprig thyme
- 1 sprig marjoram
- 8 ounces tomatoes, ripe, cored and cut into small dice
- 1⁄2 teaspoon peppercorn, whole black
- 2 cups broth (vegetable or water)
- black pepper, freshly ground to taste
- 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 on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces.
- Add the broth or water; 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.