Instructions: Heat oven to 375 degrees F.

Place the onions, garlic, leeks, celery, and carrots in a large ovenproof pan that can also be used on the stove (such as a roasting pan with handles
or a large saute pan ). Roast for 30 minutes.

Add the tomatoes, and roast for 15 to 20 minutes more, until the vegetables
are a dark golden brown but not burned.

Remove the pan from the oven and deglaze it with the wine over high heat on
top of the stove top.

Place the mixture in a large stockpot, and add the remaining ingredients.

Bring to a boil, lower the heat, and simmer for 45 minutes or one hour for a
richer stock.

Remove from the heat, and let cool in the pot on a rack.

Strain, and store for use later. Stock will keep in the refrigerator for up
to 5 days and in the freezer for up to 2 months.

Variation: Light vegetable stock
Place all the ingredients in a large stockpot in the order listed. Proceed with steps 6 - 8 of the main recipe.

Yield: 3 quarts.

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