Vegetable Broth Or Stock
|Diced pared carrots||6|
|Garlic||1 Clove (5 gm), minced|
|Peeled seeded chopped tomatoes||450 Gram (Or Diced)|
In a large kettle or Dutch oven heat the butter, add the onions, carrots and celery, saute until tender.
Add the garlic, tomatoes, bouquet and water.
Simmer uncovered until liquid has reduced by half its volume.
Strain through a cheesecloth, use as required.