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Large-Batch Nutrient-Dense Tomato Bone Broth – vegetarian recipe
Stav Kogan

Large-Batch Nutrient-Dense Tomato Bone Broth

A healing, collagen-packed tomato-infused bone broth recipe designed for a large batch to stock your freezer with wellness. Simmered for days for maximum flavor and nutrients.
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Prep Time 20 minutes
Cook Time 3 days
Total Time 3 days 20 minutes
Servings: 5 gallon
Calories: 65
Ingredients Method Nutrition

Ingredients
  

  • 2 oz (57 g) roasted garlic
  • 10 oz (283 g) roasted organic red onions
  • 1 oz (28 g) coconut oil
  • 4.5 gallons / 17 liters filtered water
  • 22 oz (624 g) tomato paste (from a glass jar)
  • 2 lbs (907 g / 32 oz) organic chicken backbones
  • 16 oz (454 g) organic tomato pulp
  • 6 oz (170 g) Celtic sea salt
  • 1 oz (28 g) fresh ground black pepper
OPTIONAL ADD-INS
  • 2 to 4 oz / 57 to 113 g fresh rosemary
  • 4 oz (113 g) organic cilantro with stems
  • 4 oz (113 g) organic oregano
  • For easy, single-serving portions, freeze the cooled broth in ice cube trays or silicone muffin tins. Once frozen solid, transfer the pucks to a freezer bag.
  • A sign of a high-quality, collagen-rich broth is that it will gel and become firm like Jell-O when fully chilled in the refrigerator.
  • Ask your local butcher for chicken backs, necks, and feet. These parts are inexpensive and packed with the cartilage and connective tissue needed for a gelatinous broth.

Method
 

  1. DIRECTIONS
  2. In a very large stockpot (at least 6 gallons), heat the coconut oil over medium heat.
  3. Add the roasted onions and garlic, sautéing for 15 to 20 minutes until deeply fragrant and caramelized.
  4. Add the chicken backbones, tomato paste, tomato pulp, salt, pepper, water, and any optional herbs to the pot.
  5. Stir well to combine.
  6. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest possible setting.
  7. Let the broth simmer, uncovered or partially covered, for 2 to 3 days. The longer it simmers, the more concentrated and nutrient-rich it will become.
  8. Carefully strain the broth through a fine-mesh sieve or cheesecloth into another large pot or heat-safe containers.
  9. Discard the solids.
  10. Allow the broth to cool completely. Skim any fat that solidifies on the surface, if desired. Portion the finished broth (approximately 5 gallons) into freezer-safe containers or bags for long-term storage.
  11. Don't let the broth come to a rolling boil during the long simmer. A very gentle, 'lazy' bubble is all you need to prevent it from becoming cloudy.

Nutrition

Calories: 65kcalCarbohydrates: 3gProtein: 10gFat: 2g

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