Herb Broth

Ingredients

• 4  bay leaves 
• 1 teaspoon peppercorns black
• 20  flat-leaf parsley sprigs 
• 2  garlic heads whole separated crushed
• 1  onion sliced
• 20  sage leaves 
• 1 teaspoon salt 
• 12  thyme sprigs 
• 2 tablespoons tomato paste 
• 3 quarts water 

Equipment

• sieve
• dutch oven
• cheesecloth

Directions

1. Combine all ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture through a cheesecloth-lined sieve, reserving broth. Discard solids.
2. Note: Broth may be stored in the refrigerator for up to 2 days or in the freezer for 6 months. Freeze in ice cube trays or 1-cup freezer containers for easy measuring.