Roasted vegetable stock for sauce bases

Name: Roasted vegetable stock for sauce bases
Yield: Makes 2 litres, Serve 4
Ingredients: 400 g tinned tomatoes, chopped; small bunch of fresh thyme; 4 litres water; 2 tablespoons tomato puree; little olive oil; 2 garlic cloves, halved horizontally; 2 leeks, chopped; 50 g dried wild mushrooms (or fresh mushrooms); 4 large shallots, chopped; 2 red peppers, deseeded and chopped; 6 large carrots, peeled and chopped

Preparation info

Makes 2 litres , Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Ingredients

50 g dried wild mushrooms (or fresh mushrooms)
4 large shallots, chopped
2

Stock
Vegan
Gluten-free

Method

Preheat the oven to 220°C/425°F/gas mark 7 Divide the mushrooms, shallots, peppers, carrots, leeks and garlic between two large baking tins. Drizzle a little olive oil over the vegetables and toss them well to ensure an even coating. Place in the oven to