Recipe courtesy of Rachael Ray
Episode: One for All
Save Recipe Print
Total:
1 hr 30 min
Active:
10 min
Yield:
1 gallon (16 cups)
Level:
Easy

Ingredients

Roasted Tomatoes:

Directions

Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

Roasted Tomatoes:

Heat the oven to 500 degrees F.

For the Roasted Tomatoes:

Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Parmigiano Chips

Recipe courtesy of David Rocco

Quick Parmigiano Reggiano Polenta

Salsa di Parmigiano

Recipe courtesy of Michael Chiarello

Soft Parmigiano Polenta

Recipe courtesy of Anne Burrell

Poached Pears With Parmigiano

Recipe courtesy of Andrea Immer

Lobster Stock

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Veal Stock

Recipe courtesy of Chuck Hughes

Shrimp Stock

Recipe courtesy of Emeril Lagasse

Fish Stock

Recipe courtesy of Michael Lomonaco

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.