Name: Tomato Broth
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 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

Recipe by Busters friend

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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:: 1hr 45mins
Yields:
Units:

Join In Now Join the conversation!

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

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Busters friend

Contributor

@Busters friend

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

creation by Busters friend

3/17/2009

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.