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.

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