Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all the ingredients in a large saucepan and bring it to a boil. lower the heat, simmer and cook uncovered for 30 minutes. strain through a fine metal sieve and cool. this makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.

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.