Tomato Broth

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.

• Ready In: 1 hr 45 mins
• Yields: 6 ounces

Ingredients

• 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)
•  salt
•  black pepper, freshly ground to taste

Directions

1. 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.
2. 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.