Herb Broth

Photo: flickr user jluster

Ingredients

3 quarts water

2 tablespoons tomato paste

1 teaspoon salt

1 teaspoon black peppercorns

20 flat-leaf parsley sprigs

20 sage leaves

12 thyme sprigs

4 bayleaves

4 whl cloves

2 whl garlic heads, cloves separated and crushed

1 onion, sliced

Preparation

1. Combine all ingredients in a Dutch oven over medium-high heat; bring to boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture through cheesecloth-lined sieve, reserving broth; Discard solids.

Yield: 9 cups.

Note:Broth may be stored in the refrigerator for up to 2 days or in the freezer 6 months. Freeze in ice cube trays or cup freezer containers foreasy measuring.