Equipment
Ingredients
Aromatics
- 15 ml extra virgin olive oil, cold
- 1 yellow onion, roughly chopped
- 1 celery, roughly chopped
- 1 carrot, roughly chopped
- 3 garlic, peeled and smashed
Base and Liquids
- 400 g crushed canned tomatoes
- 800 ml water, cold
- 10 g fresh basil, whole sprigs
- 2 g black peppercorns, whole
- 5 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 98 kcal
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 4 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 717 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 480 mg
- Calcium
- 71 mg
- Iron
- 1.8 mg
- Magnesium
- 32 mg
- Phosphorus
- 57 mg
- Zinc
- 0.5 mg
- Vitamin A
- 136 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.3 mg
- Folate
- 16 mcg
- Water
- 261 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the extra virgin olive oil in a medium pot over medium heat. Add the chopped onion, celery, carrot, and smashed garlic. Sweat the vegetables, stirring occasionally with a wooden spoon, until they soften slightly and become aromatic, about 5 to 7 minutes. Do not let them brown.
Pour in the crushed canned tomatoes and water. Add the fresh basil sprigs, whole black peppercorns, and salt. Increase the heat to high and bring the mixture to a rapid boil at 100 degrees Celsius or 212 degrees Fahrenheit.
Once boiling, reduce the heat to low. Partially cover the pot and gently simmer the stock. This allows the water to extract the deep umami of the tomatoes and the sweetness of the aromatics.
Remove the pot from the heat. Carefully pour the stock through a fine mesh strainer into a large heat-proof bowl. Press gently on the solids with the back of your spoon to release trapped liquid, but do not push the pulp through if you prefer a clear broth.
Chef's Notes
- Sweating the aromatics without browning them is crucial. Browning adds bitter, roasted notes that will clash with the bright, sweet acidity of the tomatoes.
- Do not discard the leftover solids after straining. Blend them with a touch of olive oil and a splash of the stock to create a quick, rustic pasta sauce.
- If you plan to reduce this stock later in another recipe, purposefully under-season it now to prevent the final dish from becoming overly salty.
- For an extra umami boost, drop a parmesan rind or a dried mushroom into the pot during the simmering phase.
Storage
Refrigerator: 5 days — Cool completely before storing in an airtight container.
Freezer: 3 months — Freeze in quart containers or ice cube trays for easy portioning.
Reheating: Warm gently over medium heat on the stove or microwave until simmering.
Troubleshooting
Stock tastes overly acidic, sharp, or metallic.
Cause: The brand of canned tomatoes used is highly acidic, or the stock was not simmered long enough to mellow.
Fix: Stir in a tiny pinch of baking soda (about 1 gram) or 2 to 3 grams of granulated sugar to balance the acidity.
Prevention: Use high-quality crushed tomatoes, ideally San Marzano style, which have a naturally sweeter profile. Ensure a full 25-minute simmer.
Stock is entirely cloudy and thick rather than broth-like.
Cause: The vegetables and tomato solids were forcefully pressed through the strainer.
Fix: Cannot be fixed, but the stock is still perfectly usable for thicker soups and sauces where clarity does not matter.
Prevention: Allow gravity to do most of the straining, only lightly pressing the solids to release trapped liquid.
Cultural Context
Tomato brodo, or tomato broth, is a masterclass in Italian frugal cooking, known as cucina povera. Instead of relying on expensive cuts of meat, Italian cooks historically harnessed the naturally high levels of glutamates found in tomatoes to create deeply savory, satisfying bases for minestrone, risottos, and vegetable stews.
