TOMATO BOUILLON (176)    RECIPE (114)

• SOUP AND GRAVY BASE, BEEF
  QUANTITY:   1
• TOMATO PUREE
  QUANTITY:   17.3125
  ASSOCIATED NUTRIENT:   TOMATO PUREE, CND, REG PK
  NUTRIENT AMOUNT IN LBS.:   17.3125
• WATER, TAP
  QUANTITY:   3.5
  ASSOCIATED NUTRIENT:   WATER
• CELERY, CHOPPED FRESH
  QUANTITY:   1.6875
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   1.6875
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .21875
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .21875
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563
• CLOVE, GRD
  QUANTITY:   .00781
  ASSOCIATED NUTRIENT:   CLOVES, GROUND
  NUTRIENT AMOUNT IN LBS.:   .00781
• CINNAMON, GROUND
  QUANTITY:   .00781
  ASSOCIATED NUTRIENT:   CINNAMON, GROUND
  NUTRIENT AMOUNT IN LBS.:   .00781
• BAY LEAVES, WHOLE
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   BAY LEAF, CRUMBLED

1) COMBINE BASE AND WATER TO FORM STOCK.
2) COOK VEGETABLES AND SEASONINGS IN STOCK FOR 10 MINUTES. STRAIN.
3) ADD TOMATO PUREE. SIMMER 20 MINUTES. REPLACE EVAPORATED WATER TO DESIRED
   YIELD.