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Fresh Tomato Sauce with Saffron
Fresh Tomato Sauce with Saffron
2 Reviews
From: EatingWell Magazine, March/April 1996
Try serving this saffron-infused tomato sauce over hot asparagus.
- By: EatingWell Test Kitchen
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon finely chopped garlic
- ⅛ teaspoon powdered saffron, or ½ teaspoon saffron threads, crushed
- ¼ cup reduced-sodium chicken broth
- ¼ 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
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Active
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Ready In
- 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.
- Per serving: 13 calories; 1 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 0 g sugars; 138 IU vitamin A; 2 mg vitamin C; 3 mg calcium; 0 mg iron; 37 mg sodium; 38 mg potassium
- Carbohydrate Servings: 0
- Exchanges: Free Food
Reviews 2
October 30, 2010
By: EatingWell User
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?
October 29, 2010
By: EatingWell User
Not enough saffron.
