4 red onions (peeled and quartered)
4-6 carrots (purple are preferred but orange are fine)
4-6 stalks of celery (leaves on)
2-4 cobs of corn (optional)
1 celery root (scrubbed and quartered)
1 rutabaga (scrubbed and quartered)
1 purple turnip (scrubbed and quartered)
1 fennel bulb (washed and quartered)
2 leeks, split and washed
2 garlic bulbs (skin on)
2 cups button mushrooms or your preference
2 jars of tomato paste (12 ounce) or 1 liter crushed tomatoes
750 ml red wine (one bottle, about 3 cups)
3 sprigs of rosemary, thyme, parsley and sage bound title with kitchen string
salt and pepper
¼ cup olive oil
Preheat oven to 400OF
In a large roasting pan combine all of the vegetables, except the tomatoes, with half the bottle of red wine and the olive oil. Make sure vegetables are well-coated and evenly dispersed in the roasting pan. Bake in a hot oven for one hour.
Add in the tomato product and stir. Bake for another 30 minutes or until very dark in color.
Put the vegetables in a large stockpot with six 6 quarts of water.
De-glaze the roasting pan with the additional red wine and pour contents in with the vegetables and water.
Bring to a boil, reduce the heat and simmer with a lid on for approximately one hour skimming the oil off of the top.
Let cool and strain the stock through a finely meshed sieve.
Store in the refrigerator tightly sealed for a few days or freeze for a few months.
Try our Light (Clear) Vegetable Stock too.