Tomato Stock

• One 28.2-ounce/800-gram can San Marzano tomatoes
• 2 1/4 cups/506.25 grams water
• 1/2 cup/140 grams hoisin sauce
• 1/3 cup/15 grams dried hibiscus flowers

1. Combine the tomatoes, water, hoisin sauce, and hibiscus flowers in a 6-quart pressure cooker.
2. Cook on high pressure for 20 minutes.
3. Let the pressure dissipate naturally.
4. Alternatively, combine the ingredients in a heavy-bottomed pot and bring to a simmer over medium-high heat.
5. Simmer gently, skimming any foam off the surface as needed, for 1 hour.
6. Remove from heat, cover, and let steep for 30 minutes.
7. Strain the finished stock through a fine-mesh strainer lined with damp cheesecloth.
8. Use immediately, or chill and reserve (or freeze) for future use.

tomatoes, water, hoisin sauce, flowers

Taken from www.epicurious.com/recipes/food/views/tomato-stock-374183 (may not work)