Simple vegetable stock
2 medium onions
Water to cover veggies in pot
1 can tomatoes or 6 ripe tomatoes
2 Tablespoons olive oil
good pinch salt
Continue to let boil until reduced by 1/3
Strain, discard veggie matter and let liquid cool. When cool put stock in ice cube trays/old yoghurt containers and freeze. Use to bring out flavour in pastas, use as a base for soup or deglaze a pan meat.