Basic Vegetable Stock

Yield:	3 Quarts
Categories:

1	lg	Onion, skin on quartered
2		Leeks, trimmed and washed cut into 1" pieces
2		Carrots cut into 1" pieces
2		Stalks celery cut into 1" pieces
2		Tomatoes cut into 1" pieces
6		Garlic clove(s), skin on halved
2	qt	Chopped vegetables or vegetable trimmings *
2	tb	Tomato paste
1	lg	Bouquet garni
1/2	c	Mixed chopped herbs **
4	qt	Water
		Black pepper
		Sea salt or soy sauce (opt)