House Vegetable Stock
I’ve made a lot of different veggie stocks in my day; some are a little sweet, some are spicy, some are herbal. I use different combinations of vegetables in my stocks to add a certain je ne sais quoi to complement different types of recipes that I’m making. This stock is the perfect one to play a supporting role. It is very clean, bright and flavorful, and will only enhance, and not overpower your recipe. Be sure to cut the vegetables on the bias; the greater surface area means that more of the vegetable’s flavor infuses the liquid.
In a large, 8-quart heavy stockpot, combine all of the ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for about 45 minutes. Taste to see if the stock needs more flavor and continue cooking for another 10 minutes or more, to taste.
Using a slotted spoon, remove the tomatoes and bouquet garni. Strain the liquid through a chinois strainer, or fine-mesh sieve, pressing solids to release the liquid with a large metal or wooden spoon, into a large container.
Transfer the stock into smaller containers and refrigerate for up to 3 days. Alternatively, place in freezer safe containers and freeze for up to 3 months.