Sorry I don’t have a pic of this one for you guys, but I haven’t had to make it in a long time. I generally figure that, if I am going to go through the effort of making stock, I better make a bunch to freeze so that I’ll always have some around. Vegetable stock is tricky to me, because it can come out tasting pretty bland and lifeless. I’ve experimented a lot with it, and I find that garlic and herbs are really the best way to punch up the flavor. Regarding tomatoes, I leave it up to you. They can really overpower the flavor, if you are not careful, and if you are the kind of person who likes tomatoes in your soups, anyway, it may be best to leave them out of the stock. That said, they really add an incredible richness in this roasted vegetable version. For me, the roasting is really what brings out the great flavor of the vegetables; they brown and caramelize in the oven, and then lend that flavor to the stock when you cook it on top of the stove. Like chef Anne Burrell says, “brown food tastes good!”
With October upon us and the weekend coming up, I think it is probably a good time to start stocking up on stock. This recipe is a good place to start, especially if you can make it to a farmer’s market this weekend for all of the ingredients. In the end, it may seem like a waste to sap all of the flavor out of the vegetables and then throw them away, but remember that all of the remnants can be composted, so you’ll be contributing to the soil for next year’s crop of vegetables. Plus, just think of all the amazing things you can make with this stock: vegetarian minestrone, delicious risotto, and corn and bean chili! A big batch will go a long way into the cold months, so make some up now and enjoy throughout the season!