Tomato Broth

2 Gallons Onions, large dice

2 Gallons Fennel, large dice

4 Heads Garlic, chopped

2 Bottles White wine

4 Gallons Blonde stock

6 Cans Tomato juice

3 Ea. Bay leaves

3 Bunches Parsley stems

3 Bunches Basil stems

Salt and pepper corns to taste

Caramelize vegetables. Add white wine. Reduce by 3/4. Add stock, tomato juice and herbs. Simmer one hour. Strain through chinois.


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