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

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

13 calories; protein 0.2g; carbohydrates 0.6g; dietary fiber 0.2g; sugars 0.3g; fat 0.8g; saturated fat 0.1g; vitamin a iu 138.3IU; vitamin c 2.3mg; folate 2.7mcg; calcium 2.8mg; iron 0.1mg; magnesium 2.1mg; potassium 37.9mg; sodium 37.1mg.

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Not enough saffron. Read More
Rating: 4 stars
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? Read More