Fresh tomato sauce with saffron <r t>
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive Oil |
| 1 | teaspoon | Finely Chopped Garlic |
| ½ | teaspoon | Saffron Threads; Crushed Or 1/8 Tsp Powdered Saffron |
| ¼ | cup | Nonfat Veg Chicken Broth; Low Sod |
| ¼ | cup | Dry Sherry |
| 1 | large | Tomato; Note 1 |
| 2 | tablespoons | Chopped Fresh Parsley |
| Salt And Pepper; To Taste | ||
| ¼ | pounds | Pasta |
Directions
Vine-ripened tomatoes are a must for this sauce.
Note 1: OR 2 small tomatoes, peel, seeded, chopped, (abt ¾ C) Heat oil in a small saucepan over med heat. Add garlic and stir until lightly colored, about 30 seconds. Add saffron and stir for 5 more seconds.
Stir in chicken broth and sherry and simmer until reduced to 2 Tbsp, about 5 min. Transfer sauce to a small bowl and set aside to cool.
Just before serving, stir in tomatoes and parsley. Season with salt and pepper. Spoon over hot cooked asparagus or pasta.
Makes ¾ C
This was enough for 2 of us. It has a wonderful smell, flavor and color.
Quite easy to prepare also.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 301⅖ Total Fat 5.6g Sat Fat 0.8g Carb 46.2g Fib 2.2g Pro 10.3g Sod 50mg CFF 18.3%
Recipe by: Eating Well, Mar/Apr 1996 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Feb 05, 1999, converted by MM_Buster v2.0l.