A nice bowl of highly flavored, steaming broth complements cold winter afternoons beautifully.
2 quarts gluten free chicken or beef broth
1/2 to 1 cup red wine (Chianti)
4 fresh tomatoes, halved
4 4″ sprigs fresh rosemary
4 4″ sprigs fresh thyme
4 large leaves of fresh sage
1 1/2 teaspoons ground cumin
3 bay leaves
10 peppercorns
3″ cinnamon stick
3 whole cloves
salt to taste
2 teaspoons of sugar, or to taste
Combine all the ingredients except the salt and sugar and simmer gently for 45 minutes. Remove all the herbs and pieces of tomato with a stainless mesh screen strainer (this strains out fine particles). Save the broth! Throw out the herbs and tomato bits. Season the broth with salt, sugar and freshly ground pepper. This is an old-fashioned bouillon, so it should be clear.
Serve hot!
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