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

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996
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Ingredients

Ingredient Checklist

Directions

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.

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

Tips

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

13.3 calories; protein 0.2g; carbohydrates 0.6g; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.3g; fat 0.8g 1% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 138.3IU 3% DV; vitamin c 2.3mg 4% DV; folate 2.7mcg 1% DV; calcium 2.8mg; iron 0.1mg 1% DV; magnesium 2.1mg 1% DV; potassium 37.9mg 1% DV; sodium 37.1mg 2% DV; thiaminmg 1% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
Not enough saffron. Read More
Rating: 4 stars
10/29/2011
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