Parmigiano and Herb-Fortified Stock

Deselect All

1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up

Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied

1 onion, quartered

2 ribs celery, sliced on angle

2 carrots, sliced on angle

Peeled rind of 1 lemon

2 fresh bay leaves

4 cups chicken stock

12 cups (3 quarts) water

Roasted Tomatoes:

24 ripe organic vine tomatoes or large plum tomatoes

Several cloves garlic, crushed

Extra-virgin olive oil, for liberal drizzling