This micro stock makes a great base for tomato soup, either hot or cold. It can also be used for soaking or finishing pasta, poaching fish or vegetables, or making Bloody Marys. The hoisin and hibiscus flowers (available from tea companies and gourmet supermarkets in the specialty tea section) round out the natural flavors of the tomatoes and give the stock that little something extra that makes the difference between good and great.
Recipe information
Yield
makes about 4 1/2 cups
Ingredients
Preparation
Step 1
Combine the tomatoes, water, hoisin sauce, and hibiscus flowers in a 6-quart pressure cooker. Cook on high pressure for 20 minutes. Let the pressure dissipate naturally. Alternatively, combine the ingredients in a heavy-bottomed pot and bring to a simmer over medium-high heat. Simmer gently, skimming any foam off the surface as needed, for 1 hour. Remove from heat, cover, and let steep for 30 minutes.
Step 2
Strain the finished stock through a fine-mesh strainer lined with damp cheesecloth. Use immediately, or chill and reserve (or freeze) for future use.
