Fresh Tomato Sauce with Saffron
2 teaspoons of Olive Oil
1 teaspoon of finely chopped garlic
1/2 teaspoon of Saffron Threads, crushed
1/4 cup of nonfat vegetable chicken broth
1/4 cup of dry Sherry
1 large tomato; Note 1
2 tablespoons of chopped fresh parsley
Salt and Pepper, to taste
1/4 pound of pasta
Vine-ripened tomatoes are a must for this sauce. Note 1: OR 2 small tomatoes, peel, seeded, chopped, (about 3/4 cup) 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 3/4 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 NOTES : Cal 301.4 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 on Feb 05, 1999, converted by MM_Buster v2.0l.
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