Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pinches | Powdered saffron |
| ½ cup | Sauvignon Blanc wine |
| ¼ cup | Red wine vinegar |
| ¼ cup | Sugar |
| 1 tablespoon | Olive oil |
| 2 tablespoons | Red onions; finely diced |
| 2 tablespoons | Yellow bell peppers; finely diced |
| 1½ cup | Tomatoes; peeled, seeded, chopped |
| ½ cup | Sonoma dried tomato halves |
| 1 \N | Orange zest; blanched |
| ½ cup | Tomato juice |
| 4 \N | Oranges; peeled, segmented |
| \N \N | Salt; to taste |
| \N \N | Cayenne pepper; to taste |
Reconstitute the dried tomatoes; drain and slice thin.
Simmer saffron with white wine for five minutes. Strain into another pan containing red wine vinegar and sugar. Reduce to syrup-like consistency.
In oil, lightly saute onions and peppers, retaining color and texture. Add tomatoes, dried tomatoes, zest, juice, oranges, salt and pepper and allow to stand 2 or more hours at room temperature to develop taste.
Recipe By : Timber Crest Farms Posted to MC-Recipe Digest V1 #257 Date: Thu, 24 Oct 1996 01:55:44 -0700 From: John and Deirdre Fisher[SMTP:fish@...] NOTES : The zesty flavors make it worth the wait.