Ingredients
3/4
lb cremini mushrooms, halved
1/2
lb shallots (6 small or 4 medium), left unpeeled,then quartered
1/2
lb carrots (3 medium), cut into 1-inch pieces
1
red bell pepper, cut into 1-inch pieces
2
garlic cloves, coarsely chopped
4
fresh flat-leaf parsley sprigs (including long stems)
1
Turkish bay leaf or 1/2 California
1/2
cup canned crushed tomatoes
Directions
1.
Put oven rack in middle position and preheat oven to 425°F.
2.
Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
3.
Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. 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.
5.
Stock can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week or frozen in an airtight container up to 1 month.
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