Tomato Broth

The recipe bears a great deal of resemblance to your basic tomato sauce so you may want to read that first.

You must take your time with frying the tomato purée. Yes, this is Maillard. As Brahms once told a critic, "Any ass can see that!"

Ingredients

1 medium red onion (diced very fine)
4 cloves garlic (crushed)

1 lb tomatoes (passed through a food mill)

olive oil
sea salt
black pepper

Recipe

Fry the onion and the garlic at very low heat for at least 10 minutes. Yes, this matters.

Add the tomato purée, salt and pepper and fry for a bit. Let it reduce at a low heat for the better part of 20-25 mins. All the taste comes out of this extreme reduction so deal.

Add the water to dilute it to the required consistency, and let it come to a boil.

This is the point in time you can add "seasonings" (for example, rosemary, etc.) Let it simmer on a low heat for 20 mins.

You need to pass the stuff through a strainer to get the broth. Dilute further (if necessary.)