Veggie Scrap Stock

Ingredients:
6 c. vegetable scraps such as:
onion, onion skins, leeks, scallions
root ends, carrots (tops, peel, ends)
celery (ends, tips, shoots)
tomatoes (skin, seeds and flesh)
herbs (woody stems, wilted)
literally any and all veggie scraps
3 Tbsp. EVOO
salt & pepper to taste

Collect veggie scraps over time and place your collection in a large ziploc bag. Freeze your scraps till ready to use.

Preheat the oven to 400F and line a large baking sheet with parchment paper. Spread the veggies over the baking sheet in an even layer. Drizzle with EVOO and place in the oven. Roast for 30 minutes or until veggies are tender and lightly browned.

Transfer the veggies and any drippings to a large pot. Cover the veggies with water (about 5 cups) and bring to a boil over high heat. Once boiling, reduce heat to medium and cook for 45 minutes.

Using a fine mesh strainer, drain the stock and discard the veggies. Season the broth with salt and pepper and set aside to cool. Once cool, transfer to a sealable container and refrigerate until ready to use.