Tomato Broth

By Molly O'Neill

Total Time
15 minutes
Rating
4(5)
Comments
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Ingredients

Yield:Three cups
  • 2pounds ripe tomatoes, pureed to equal 5 cups
  • 1tablespoon chopped basil
  • 1tablespoon chopped parsley
  • 1tablespoon chopped celery leaves
  • ½teaspoon salt
  • ¼teaspoon freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

6 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 49 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a saucepan over medium heat. Bring to a boil and remove immediately. Pass through a fine mesh strainer, whisking occasionally to help the liquid pass through. The broth will keep for up to 1 week in the refrigerator. It will separate and need only be stirred. It can be frozen for up to 2 months.

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