Vegetable Stock Recipe

Wash all the vegetables and chop into 2-inch pieces, or leave whole for easier cleanup.
Heat a large stockpot to medium-high and heat 2 tablespoons of vegetable oil.
Add the carrots, onions and celery to the pot and stir until the vegetables start to sweat.
If adding aromatics, add them to the pot as well as any spices or tomato paste. Stir to warm through.
Deglaze the pan with wine, if using.
If not using wine, deglaze the pan with water
Add 1 gallon of water to the pot, bring to a boil and then reduce heat to a simmer.
Simmer the stock for a minimum of 1 hour. Allow the stock to reduce by 25-50% for optimal flavor. The longer the cook and the more it reduces, the stronger the flavor of the stock.
Turn off the heat and strain the stock through a fine mesh sieve into containers, discarding solids.