Tomato Stock

1. 1

   Combine the tomatoes, water, hoisin sauce, and hibiscus flowers in a 6-quart pressure cooker.

2. 2

   Cook on high pressure for 20 minutes.

3. 3

   Let the pressure dissipate naturally.

4. 4

   Alternatively, combine the ingredients in a heavy-bottomed pot and bring to a simmer over medium-high heat.

5. 5

   Simmer gently, skimming any foam off the surface as needed, for 1 hour.

6. 6

   Remove from heat, cover, and let steep for 30 minutes.

7. 7

   Strain the finished stock through a fine-mesh strainer lined with damp cheesecloth.

8. 8

   Use immediately, or chill and reserve (or freeze) for future use.

No additional tips available.