1largeripe tomato, preferably a hot house or one with a lot of seeds and capillaries inside, these will make the richest broth
6cupswater
¼cupcarrotschopped
¼cuponionchopped
¼celerychopped
Instructions
Slice the tomato and then dice into ¼ in chunks.
Place all the ingredients into a small stockpot and bring the mixture to a simmer, then quickly turn the heat down to as low as possible and let infuse/gently cook for an hour or so.
After and hour, season the tomato broth to taste with salt