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Tomato Rosemary Broth
Yield - 3 cups
- 1 small leek (white part only) chopped
- 1 small shallot, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- pinch crushed red pepper
- pinch cayenne
- 1 # heirloom tomatoes, or your favorite fresh tomato,chopped
- 1 1/4 cups chicken or vegetable stock
Saute first six ingredients in 2 tablespoons olive oil over medium heat until softened. Add chopped tomatoes and stock. Simmer 20 min. Puree in blender and strain thru fine mesh strainer. Season to taste with additional salt and cayenne.
This is great with our Whole Wheat Walnut Fettuccine - add in grilled chicken, fish, vegetables, roasted garlic, goat cheese or whatever you like! Enjoy!!
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