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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A versatile rich tomato broth that seems to lend itself to doubling or tripling. I plan to use this in the height of summer tomato madness - Costuluto Genovese is a mater I plan to use primarily for cooking. Article states, Refrigerate for up to 3 days, or freeze in an airtight container for up to 6 months. Will be doing some of both - more freezing I suspect. From Bill Telepan, chef-owner of Telepan in New York, by way of The Washington Post. Ingredients:
2 tablespoons olive oil |
1/4 onion, cut into small dice |
2 garlic cloves, cut into thin slices |
1 sprig thyme |
1 sprig marjoram |
8 ounces tomatoes, ripe, cored and cut into small dice |
1/2 teaspoon peppercorn, whole black |
2 cups broth (vegetable or water) |
salt |
black pepper, freshly ground to taste |
Directions:
1. Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces.
2. Add the broth or water; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.
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