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Tomato Bouillon

Yield 1 quart


  • 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)

How to Make It

  1. 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.

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