Tomato Bouillon

Oxmoor House
1 quart


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2 (14 1/2-ounce) cans whole tomatoes, undrained
2 cups water
1 thick slice onion
12 whole peppercorns
4 whole cloves
1 bay leaf
2 teaspoons salt
2 teaspoons sugar
Lemon slices (optional)


Combine all ingredients except lemon slices in a large saucepan; bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Strain mixture through cheesecloth; discard vegetables and spices. Serve bouillon warm or chilled as an appetizer. Garnish each serving with a lemon slice, if desired.

Created date

February 2010