This easy fresh tomato stock recipe is one I make often over the warm summer months, when I always seem to have an abundance of tomatoes in my kitchen. Tomatoes are the hero ingredient in this recipe and I add a few extra vegetables and fresh herbs for flavour.
This best tomato stock recipe contains no oils or fats, just fresh fruits and vegetables. Nor do I use raw onion or garlic in the recipe, instead I prefer to cook the vegetables down just a little to soften their flavour. By cooking the ingredients the fresh tomato flavour really shines through.
I use tomato broth in any recipe where I want to enhance the dish with the flavour of tomatoes. I use tomato broth to replace vegetable broth or stock, and I’ve given some suggestions for how to use tomato stock in this post.
How to use tomato stock
This simple tomato stock recipe will give you roughly 1 1/2 pints or 850ml of tomato stock/broth. The volume will vary depending on the variety of tomato used and how much juice they contain. The juicier the tomato the more stock you will get from it.
I use tomato stock in recipes where I really want to enhance the tomato flavour, like my Tomato Risotto, or in soups like my Simple Tomato Soup or Tomato & Basil Soup. This easy tomato stock recipe could also be used to create tomato sorbets or granitas.
Why you’ll love this recipe
- Intense tomato flavour, not only does this tomato broth taste great, it’s really quick and easy to prepare too.
- The perfect use for an abundance of tomatoes, the tomato broth freezes really well which means you can enjoy the fresh flavour of tomatoes through the cooler months of the year.
- With a few simple ingredients you can create a homemade stock that is full of flavour and tastes better than anything store bought.
- A healthy tomato stock created using heart healthy fruits, vegetables and fresh herbs, with no fats, salt or sugar added.
Recipe ingredients
- Tomatoes – use any variety or fresh ripe tomatoes in this recipe. Cut them up before adding to the pot so that you get as much juice from them as possible.
- Vegetables – I like to add just a little onion, leek, celery and garlic, not too much of any ingredient as you don’t want to overpower the sweet tomatoes. The tomatoes are the hero ingredient in this recipe.
- Fresh herbs – I flavoured the stock with a little garlic, fresh thyme and basil leaves.
How to make fresh tomato stock
- Place all the ingredients into a large pan or stockpot.
- Place the pot over medium/low heat and simmer gently for 30 minutes.
- Use the back of a spoon to gently break down the tomatoes as they cook.
- After 30 minutes, place the sieve over a large bowl and ladle the stock and vegetables into the sieve.
- Set aside to allow the stock time to drain through the sieve into the bowl below. [You may need to work in batches depending on the size of sieve].
- Once all the stock has been collected, place into airtight storage boxes or freezer bags and store either in the refrigerator, or freezer, until ready to use.
Recipe variations
- Tomatoes – I used a variety of heritage tomatoes, but you can use any variety of tomato in this recipe. I do recommend going for good ripe tomatoes, they will be juicy and have lots of flavour. Vine tomatoes or plum (Roma) tomatoes are great options.
- Fresh herbs – I used fresh basil and thyme in this recipe, but you can use other fresh herbs that compliment tomatoes like rosemary or tarragon. Just not too much as you want the sweet tomato flavour to shine through.
Useful hints and tips
- Leave the stock to sit and drain as you want to get as much stock as you can out of the tomatoes and other vegetables and herbs.
- If you want a super clear stock do not press the tomatoes and veggies when they are in the sieve. I usually do this as I want to extract as much stock as possible, but it will make it a little cloudier.
- Do not add salt to stock! I never add salt to any homemade stock I’m making, as I’m not always sure what I’ll be using it for. If you’re going to be reducing it down, eg in a sauce, it will only become more salty as the stock reduces. Instead I prefer to add stock to to the dish I’m preparing and then add the salt depending on what that dish is.
- Make extra to freeze: this recipe is easy to double up, and I often do that so that I have a stock of this fresh tomato stock to use over the cooler months.
- You might need to work in batches, or set up two bowls and sieves, if you’ve made a larger batch of tomato stock.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
If, like me, you have an abundance of tomatoes, find ways to use them up. I like to use them in tomato gazpacho, or in fresh tomato soups. To extend their use you can make tomato stock and use it to replace vegetable stock in soups and risottos. You can also use tomatoes in other sauces like ketchup or try making your own oven roasted tomatoes and preserve them in oil to use later.
Yes, this tomato broth contains no added salts or sugars, just all the goodness from the tomatoes themselves, and the other vegetables and herbs added for flavouring.
Once cooled, the stock can be stored in the fridge for up to 5 days. To extend it’s use I recommend freezing the stock. I usually store in 1/2 pint boxes or bags, that way I know exactly how much stock is in each pack. Then label the box or bag, and place in freezer for up to 6 months.
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Additional recipe suggestions
If you are looking for recipes to use excess tomatoes, try these great tasting recipes:
- Easy Tomato Gazpacho
- Easy Oven Roasted Tomatoes
- Quick Roasted Tomatoes with Balsamic Vinegar
- Tomato & Basil Bruschetta with Whipped Creme Fraiche
- Tomato Bruschetta with Tarragon
Fresh Tomato Stock
Equipment
- Cutting board
- Kitchen knife
- large saucepan or stock pot
- sieve with fine mesh
- large bowl
- storage containers with lid or freezer bag
Ingredients
- 2.5 kg fresh ripe tomatoes (roughly chopped)
- ½ red onion (diced)
- 1 small leek (sliced)
- 2 cloves garlic (sliced)
- 1 stalk celery (diced)
- 2 sprigs fresh thyme
- 10 g fresh basil
Instructions
- Place all the ingredients into a large pan or stockpot.
- Place the pot over medium/low heat and simmer gently for 30 minutes. Use the back of a spoon to gently break down the tomatoes as they cook.
- After 30 minutes, place the sieve over a large bowl and ladle the stock and vegetables into the sieve.
- Set aside to allow the stock time to drain through the sieve into the bowl below. [You may need to work in batches depending on the size of sieve].
- Once all the stock has been collected, place into airtight storage boxes or freezer bags and store either in the refrigerator or freezer until ready to use.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Lou
Thursday 26th of September 2024
I was very excited to see this recipe as I have loads of tomatoes from my greenhouse. It didn't disappoint and I'll be making and freezing more for later in the year.
Lesley
Friday 27th of September 2024
Hi Lou, its a great way to use up excess tomatoes, I always like to make batches for the freezer to last me through the cooler months.