Roasted Vegetable Stock

Heat oven to 375ºF. Place the onions, garlic, leeks, celery, and carrots in a large ovenproof pan that can also be used on the stove (such as a roasting pan with handles or a large saute pan ). Roast for 30 minutes. Add the tomatoes, and roast for 15 to 20 minutes more, until the vegetables are a dark golden brown but not burned. Remove the pan from the oven and deglaze it with the wine over high heat on top of the stove top. Place the mixture in a large stockpot, and add the remaining ingredients. Bring to a boil, lower the heat, and simmer for 45 minutes or one hour for a richer stock. Remove from the heat, and let cool in the pot on a rack. Strain, and store for use later. Stock will keep in the refrigerator for up to 5 days and in the freezer for up to 2 months. Variation: Light vegetable stock Place all the ingredients in a large stockpot in the order listed. Proceed with steps 6 - 8 of the main recipe. Yield: 3 quarts. Recipe By : Dan Bowe Cooking at the Academy Posted to Digest eat-lf.v096.n223 Date: Tue, 19 Nov 1996 12:06:12 -0800 From: Reggie Dwork <reggie@reggie.com> NOTES : Cal 492.2, Fat 4.5g, Carb 94.2g, Fib 20.6g, Pro 13.4g, Sod 1261mg, CFF 8.6%.