Vegetarian Broth

• 1 large tomato, cut in half
• 1 medium-size onion, cut in half
• 1 tablespoon vegetable oil
• 2 medium-size carrots, peeled and cut in 1/2-inch pieces
• 13 cup celery leaves
• 1 1/2 ounces mushrooms, cut in 1/2-inch pieces
• 1 ounce parsley stems
• 3 medium-size garlic cloves, smashed, peeled and chopped
• 2 ounces cabbage, cut in 1/2-inch slices (optional)
• 1 bay leaf
• Pinch dried thyme
• Pinch dried oregano
• 6 cups water
• 1 1/2 teaspoons kosher salt

1. Preheat regular oven to 500 degrees.
2. Coat tomato and onion halves with oil and place in small roasting pan.
3. Cook for about 30 minutes, gently shaking the pan and turning the vegetables from time to time.
4. Place tomato, onion and remaining ingredients except salt in a 5-quart casserole with a tight lid.
5. Cook, covered, at 100 percent power in a high-power oven for 30 minutes.
6. Remove from oven and uncover.
7. Strain through a fine sieve and add salt.

tomato, onion, vegetable oil, carrots, celery, mushrooms, parsley stems, garlic, cabbage, bay leaf, thyme, oregano, water, kosher salt

Taken from cooking.nytimes.com/recipes/3767 (may not work)