Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place water in stock pot and add vegetables, garlic and sachet. heat on high to simmering but do not allow to boil. reduce heat to low. skim whatever scum rises to surface. simmer, covered, for 3 hours, but do not stir. check occasionally to make sure stock isn't boiling and to skim surface if necessary. season with salt. cool; remove vegetables and strain stock.

Target recipe: put oven rack in middle position and preheat oven to 425°f. toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes. transfer vegetables with a slotted spoon to a 4-quart saucepan. straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. transfer to saucepan and add bay leaf, tomatoes, water, and salt. bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.