Vegetable Stock

• 2 tomatoes
• 1 onion, peeled
• 1 leek, trimmed and washed
• 2 shallots, peeled
• 4 garlic cloves, peeled
• 2 celery ribs, washed
• 1 carrot, trimmed and peeled
• 6 corn cobs, without kernels (optional)
• 1 parsnip, trimmed and scrubbed (optional)
• 1 fennel bulb (optional)
• 1 gallon water
• 1 small bunch parsley
• 1 small bunch fresh thyme or 1 teaspoon dried
• 2 bay leaves
• 3 whole cloves
• 2 tablespoons cracked black pepper
• 2 tablespoons salt, or to taste

1. In a large pot place the roughly chopped vegetables.
2. Pour in the water ( or enough to cover) and bring to a boil.
3. Reduce to a simmer, and skim and discard any impurities from the top.
4. Add the remaining ingredients.
5. Simmer, uncovered, 2 hours.
6. Strain and store in the refrigerator up to a week or freeze.

tomatoes, onion, shallots, garlic, celery, carrot, corn cobs, fennel, gallon water, parsley, thyme, bay leaves, cloves, cracked black pepper, salt

Taken from www.foodnetwork.com/recipes/vegetable-stock-recipe2.html (may not work)