Toss together onions, bell pepper, carrot, celery, fennel, tomatoes, parsley, thyme, salt and oil in a roasting pan. Roast, stirring occasionally, until vegetables are lightly browned, about 30 minutes.
Transfer vegetables to a 4-quart saucepan. Deglaze roasting pan with 1/2 cup water by boiling over medium heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add water. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
For this
recipe, we recommend using Hamakua Springs’ beefsteak tomatoes, or any
variety of Ho Farms small tomatoes, which are ripened on the vine and
pack more flavor. These tomatoes are Hawai‘i Seal of Quality products.
For more information on Seal of Quality products, click on the logo.
