Recipe courtesy of Rachael Ray
Episode: One for All
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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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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