Fresh Tomato Sauce with Saffron

Name: Fresh Tomato Sauce with Saffron
Total time: 30 min
Ingredients: 2 teaspoons extra-virgin olive oil; 1 teaspoon finely chopped garlic; 1/8 teaspoon powdered saffron, or 1/2 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

Rating: 4 stars

2 Ratings
1 Review

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

EatingWell Test Kitchen

Source: EatingWell Magazine, March/April 1996

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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

2 teaspoons extra-virgin olive oil
1 teaspoon finely chopped garlic
1/8 teaspoon powdered saffron, or 1/2 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

Directions

Step 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.

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Step 2
Just before serving, stir in tomatoes and parsley. Season with salt and pepper.

Tips

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

Per Serving:

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.

Exchanges:

Free Food

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

Reviews: Most Helpful

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EatingWell User

10/29/2011

Not enough saffron. Read More

EatingWell User

10/29/2011

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

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Fresh Tomato Sauce with Saffron

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for Fresh Tomato Sauce with Saffron

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Fresh Tomato Sauce with Saffron

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for Fresh Tomato Sauce with Saffron