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Fresh Tomato Sauce with Saffron
EatingWell Test Kitchen
“Try serving this saffron-infused tomato sauce over hot asparagus.”
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
1Heat 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.
2Just 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.