Roasted Tomato Stock - cooking recipe

Ingredients

20 Italian plum tomatoes
1 teaspoon salt
1 teaspoon cracked black peppercorns
2 tablespoons olive oil
1 medium leek, chopped
2 medium sized carrots, chopped
1 large onion, chopped
1/2 lb mushroom, chopped
4 garlic cloves, chopped
1 cup dry white wine
1/4 cup tomato paste
3 bay leaves
1 sprig fresh parsley
1 sprig fresh thyme
6 cups water

Preparation

Cut tomatoes in half lengthwise. Combine tomatoes, salt, pepper and
half the oil in a large baking dish.
Bake uncovered in a 375 degrees F.
oven for about 45 minutes, or until tomatoes are soft.
Heat remaining oil in a large saucepan, add leek, carrots, onion,
mushrooms and garlic, cook, stirring until onion is soft. Stir in wine,
paste, herbs and water.
Simmer uncovered for about 35 minutes or until
vegetables are soft.
Add tomato mixture to pan, simmer uncovered for 5
minutes.
Press mixture through a fine sieve, discard pulp. Pour stock into
saucepot and bring to a gentle boil. Remove from heat and ladle into
prepared jars leaving a 1\" headspace. Process 20 minutes at 10 lb
pressure. Adjust pressure according to your altitude and / or style of
canner.
Makes: 3 pints.