To Stock or Not to Stock

I realize this may sound like a blog on the purchase of groceries, but it began with making marinara sauce this past weekend.  As I was draining off the liquid from the tomatoes for reserve, I realized that I could not let that “gold” go to waste.  I quickly threw the tomato juice into a stock pot and the vegetable peelings and tops I didn’t use for the marinara.  Once I had enough liquid, I turned on the low burner and “ignored” the pot.  After a couple of hours and draining the liquid through a sieve to remove the vegetables remnants, I had terrific vegetable stock.

I never made stock and I was amazed at how easy this turned out to be as it was an easy additional task while making the marinara.  Now I am dreaming of minestrone and roasted red pepper soup for the Fall with this homemade stock.  See, even “old dogs” can learn new tricks!

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