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Hotchef's Tomato Saffron Sauce

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Taste Diary
Ingredients
  Olive oil 2 Tablespoon
  Slivered garlic 1 Tablespoon
  Sliced shallots 2 Tablespoon
  Saffron 1 Teaspoon
  Cherry tomatoes 1 1⁄2 Cup (24 tbs), cut in half (sun gold tomatoes)
  Butter 4 Tablespoon, cubed
  Salt 1 Teaspoon
Directions

MAKING
1. In a saucepan on medium high flame, heat olive oil and saute garlic and shallots until the shallots are soft.
2. Add in saffron, stir and allow the saffron to release the color.
3. Put in the cherry tomatoes, stir and allow it to cook for 15 minutes until the tomatoes are soft.
4. Add in the butter and allow to melt and combine.
5. Turn off the heat and let the sauce cool slightly.

FINALIZING
6. Pour the mixture in blender and blend until the sauce is smooth.
7. Pass the sauce through a strainer and push it using a wooden spoon.
8. Season the sauce as per your taste.

SERVING
9. Use the sauce for seafood or vegetables.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Cuisine: 
European
Taste: 
Savory
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Tomato
Interest: 
Easy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4
The tomato saffron sauce is something most exotic, which you can serve for any personal moments. In fact, you can also use this as a comfort food, for the challenging moments of your life. The rich and thick tomato sauce mingled with the saffron flavor presents a heavenly taste to your appetite. It is a must try, provided you collect some fresh saffron from your nearby Asian stores.

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2 Comments

AnjaliD's picture
Very interesting combination of tomato and Saffron. It looked so good that I might make it a bit thinner and have it as a soup :)
shantihhh's picture
Sungold (Hybrid) cherry tomatoes have a high brix reading as they were developed by the Japanese for sugar. Thy are like eating candy out of hnd in the candy an so prolific. They fruit early and continue until frosts. Great with safran for sure! Love affran with seafood. Also they make a lovely simple fresh tomato "sauce" when cut in half, with olive oil sauteed garlic and tossed wth angel hair pasta just until warm. Chiffonade of garden basil if you like. Shanti/Mary-Anne