Instructions: Core the tomatoes and chop them coarsely. Put them in a food processor, as many as will fit at a time. Mince them to a pulp(seeds, skins and all).

Place tomato pulp in a large stockpot and bring to a rapid boil. Let boil for five minutes.

Wet the cheesecloth and wring it dry. Spread it out and over the inside of a large fine mesh strainer. Pour the tomato pulp and its liquid in the cheesecloth strainer and let it drip. After about 30 minutes, pour all the liquid in a small pot. Discards the solids or use them elsewhere. Reduce the liquid until the flavor has intensified satisfactorily, about one third to one half its volume. Salt to taste. Oversalting will result in too acidic a broth.

Yield: 1 quart (Courtesy of Chef Wayne Nish, March Restaurant, NYC)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.