Stock
Ingredients
- 4 1/2 cups vegetable stock, 1 litre
- 3 cups red wine, 750 ml
- 5.5 oz of tomato paste, 155 ml
- sautted carrots (from above)
- 2 cloves garlic, mashed and green centres removed
- sprigs of rosemary and thyme
Instructions
- Combine ingredients in 5 L (5 qt.) pot, cover and simmer for 30 minutes. Cool, and store in fridge until needed.