Fresh Tomato Sauce with Saffron
Try serving this saffron-infused tomato sauce over hot asparagus. Source: EatingWell Magazine, March/April 1996
Ingredients
Directions
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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
Per Serving:
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;
Exchanges:
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