Fresh Tomato Sauce with Saffron

March/April 1996

Your rating: None Average: 3.8 (5 votes)

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

"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...
Fresh Tomato Sauce with Saffron

Makes: 3/4 cup

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Total Time:


  • 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


  1. 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.
  2. 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.


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

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