Try serving this saffron-infused tomato sauce over hot asparagus.
Active Time: 15 minutes |
Total Time: 30 minutes
2 teaspoons extra-virgin olive oil
1 teaspoon finely chopped garlic
1/8 teaspoon powdered saffron, or 1/2 teaspoon saffron threads, crushed
1/4 cup reduced-sodium chicken broth
1/4 cup dry sherry
1 medium-large or 2 small tomatoes, peeled, seeded and chopped (see Tip)
2 tablespoons chopped fresh parsley
Salt & freshly ground pepper to taste
Heat oil in a small saucepan over medium heat. Add garlic and stir until lightly colored, about 30 seconds. Add saffron and stir for 5 seconds more. Stir in broth and sherry and simmer until reduced to 2 tablespoons, about 5 minutes. Transfer sauce to a small bowl and set aside to cool.
Just before serving, stir in tomatoes and parsley. Season with salt and pepper.
Per tablespoon :
1 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
1 g Carbohydrates;
0 g Protein;
0 g Fiber;
29 mg Sodium;
38 mg Potassium
Exchanges: Free Food
Tips & Notes
Tip: To peel a tomato, cut an “X” in the bottom, drop it in boiling water for a few seconds. Remove with a slotted spoon and let cool briefly; the skin will peel off readily.