Roasted Tomato Vegetable Soup Stock

Having been sick for a few days, it was nice to pull some homemade soup out of the freezer. Whenever there are leeks in the box (as there were a few months ago), I always think "soup stock." I've been using the recipe below for a few years now. The roasted tomatoes add a nice layer of flavor and complexity that you don't find in vegetable stocks. The butter and bits of carmelized tomato make it satisfying. I try to make this stock whenever most of the ingredients are on hand and then stick it in the freezer.

Ingredients:

• 4 large tomatoes - halved
  
• 1 large yellow onion - diced
• 2 leeks - rinsed and sliced with green stalks removed
• 1-2 carrots - sliced
• 3-4 celery stalks - diced with leaves on
• garlic - 4-5 cloves
• 1 russet potato - peeled and diced
• parsley - about 10 branches roughly chopped
• 2 Bay leaves
• Small handful of black peppercorns
• herbs - 1/2 tsp thyme or fines herbes (1 tbsp. of pesto adds a lot of flavor)
  
• 2 tablespoons butter
• 1 tsp. salt
• Wine or sherry - a generous splash (red wine preferred)

Roast the tomatoes:

• Preheat the oven to 400 degrees
• Halve the tomatoes and put them on a cookie sheet cut side up (cover sheet with foil for easy clean up)
  
• Spray tomatoes lightly with olive oil
• Roast the tomatoes for 20-30 minutes - some browning should occur

Prepare stock ingredients:

• While the tomatoes are roasting begin preparing the other ingredients

Stock preparation:

• Heat butter in a large pot over medium heat
• Add onions, carrots, leeks, all herbs, salt, peppercorns, and 1/2 cup of water and stew for 20 minutes stirring every few minutes (cover pot)
• Add all remaining ingredients as they are prepared
• After all ingredients are in add 8 cups of cold water along with the roasted tomatoes
• Bring to a boil and simmer partially covered until vegetables have given up their flavor. I watch for the vegetables (especially the carrots and parsley leaves) to have given up their color. We're talking 2 or more hours.
  
• Remove from heat and let cool
• Strain the stock through a colander pressing out as much liquid as possible
• Salt and pepper to taste

You can be somewhat flexible with the vegetables you add. Use what's on hand.