Try serving this saffron-infused tomato sauce over hot asparagus. Source: EatingWell Magazine, March/April 1996

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

13 calories; 0.8 g total fat; 0.1 g saturated fat; 37 mg sodium. 38 mg potassium; 0.6 g carbohydrates; 0.2 g fiber; 0.2 g protein; 138 IU vitamin a iu; 2 mg vitamin c; 3 mcg folate; 3 mg calcium; 2 mg magnesium;

Reviews (2)

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2 Ratings
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  • 4 star values: 2
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Rating: 4 stars
Not enough saffron. Read More
Rating: 4 stars
I approve of using saffron and like the taste; however being a vegetarian I would substitute vegetable stock which since I steam a great deal of veggies is no problem and sodium is no problem either (who on earth would add salt to steaming water?) Plus I think dry sherry may well be tasty but (a) is not that easy to find having fallen out of fashion sadly and (b) adds unnecessary calories; true not that many calories but what with the exceptionally delicate flavour and extreme expense of the saffron why add sherry too? Read More