How to Make It
Preheat the oven to 350°. In a medium bowl, toss the vegetable scraps with the olive oil. Spread on a rimmed baking sheet and roast for 10 minutes, or beginning to brown. Scrape into a stock pot and cover with 6 cups of water. Simmer until the liquid has reduced by half, about 30 minutes. Strain through a fine mesh sieve set over a medium bowl.