Chef Goss' Vegetable Stock

Makes about 3 quarts
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  • 2 pounds Roma tomatoes, about 8 large
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 sprig rosemary
  • 6 sprigs thyme
  • 1 large onion, about 8 ounces, peeled and chopped
  • 3/4 pound shiitake mushrooms with stems, halved, about 2 quarts
  • 1/2 pound carrots, scrubbed, unpeeled, chopped
  • 4 large outer celery ribs with leaves, chopped, about 1/2 pound
  • 1/4 teaspoon whole coriander seed
  • 6 juniper berries
  • 1/4 teaspoon whole white peppercorns
  • 2 large bay leaves
  • 6 sprigs parsley, or parsley stems
  • 1/2 cup dry white wine, optional


  1. In a 6 quart stockpot over medium heat, cook the tomatoes until they release their juices. Add the salt, black pepper, rosemary and thyme and stir well. Cook until herbs are fragrant, about 2 minutes.
  2. Add the remaining ingredients as well as 3 quarts of cold water.
  3. Turn heat to high and bring the water to a boil. Adjust heat so water “smiles” and cover the stockpot tightly with a lid or foil. Let stock simmer for 45 minutes, checking every 15 minutes or so and adjusting heat so stock simmers slowly. You want to steep the vegetables slowly in the water to extract all the flavors.
  4. Remove the stock from the heat and chill the stock with the vegetables using an ice bath. Position a sturdy colander over a large bowl or another stockpot. When stock is room temperature strain it through the colander into the bowl. Use a ladle or wooden spoon to press on the vegetables and extract as much liquid as possible.