Fresh Tomato Sauce with Saffron

http://www.eatingwell.com/recipes/fresh_tomato_sauce_with_saffron.html

From EatingWell:  March/April 1996

Try serving this saffron-infused tomato sauce over hot asparagus.

3/4 cup | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

• 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

Preparation

1. 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.
2. Just before serving, stir in tomatoes and parsley. Season with salt and pepper.

Nutrition

Per tablespoon : 14 Calories; 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.