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Ingredients
2 pounds ripe tomatoes, pureed to equal 5 cups
1 tablespoon chopped basil
1 tablespoon chopped parsley
1 tablespoon chopped celery leaves
½ teaspoon salt
¼ teaspoon freshly ground pepper
Nutritional analysis per serving
1 gram carbs; 7 calories; 49 milligrams sodium; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients in a saucepan over medium heat. Bring to a boil and remove immediately. Pass through a fine mesh strainer, whisking occasionally to help the liquid pass through. The broth will keep for up to 1 week in the refrigerator. It will separate and need only be stirred. It can be frozen for up to 2 months.
Private Notes