Fresh Tomato Sauce with Saffron

From EatingWell: March/April 1996 — Subscribe Now!

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

3/4 cup

Active Time: 15 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

2 teaspoons extra-virgin olive oil
1 teaspoon finely chopped garlic
1/8 teaspoon powdered saffron, or 1/2 teaspoon saffron threads, crushed
1/4 cup reduced-sodium chicken broth
1/4 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

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.

Tips & Notes

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

Per tablespoon: 14 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 29 mg sodium; 38 mg potassium.

Exchanges: Free Food