Roasted Vegetable Stock

• 1 cup carrot, peeled and chopped
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup sweet potato, peeled and coarsely chopped
• 1 cup fresh tomatoes or 1 cup canned tomato, chopped
• 5 garlic cloves, minced
• 1 tablespoon canola oil or 1 tablespoon vegetable oil
• 12 teaspoon whole black peppercorn
• 12 teaspoon salt
• 10 12 cups water

1. Preheat oven to 400 degrees Fahrenheit.
2. Combine all ingredients, except water, in a nonreactive 9 x 12 inch baking pan and toss well to lightly coat with the oil.
3. Bake, uncovered, for 30 to 45 minutes, stirring occasionally, until the vegetables are tender and browned.
4. Transfer the roasted vegetables to a large nonreactive soup pot.
5. Add 1/2 cup of the water to the baking pan, stir to deglaze the juices, and add them to the soup pot.
6. Add the remaining 10 cups water; cover; bring to a boil.
7. Lower the heat and simmer for 30 minutes.
8. Strain.
9. Use the stock right away, refrigerate in a sealed container for four days, or freeze for up to six months.

carrot, onion, celery, sweet potato, fresh tomatoes, garlic, canola oil, black peppercorn, salt, water

Taken from www.food.com/recipe/roasted-vegetable-stock-359990 (may not work)