Saffron Tomato Sauce With Shallots

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* Exported from MasterCook *

 

Saffron Tomato Sauce With Shallots

 

Recipe By : Mary Carroll's Healthful cooking, Star Tribune 9/28/00

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Sent To Mc-Recipe

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dry Sherry or nonalcoholic red wine

1/2 large red onion -- finely chopped

2 large shallots -- finely chopped

4 large garlic cloves -- minced

1 tablespoon tomato paste

14 1/2 ounces canned crushed peeled tomatoes

OR 1 1/2 c. peeled diced fresh tomatoes

1 cup unsalted tomato juice

1/2 teaspoon crushed red pepper or to taste

2 generous dashes saffron threads

 

Makes about 2 cups.

 

This heady, rich sauce is a perfect showcase for the spiciness that

imported saffron can lend to foods. Try it over homemade pasta.

 

Bring Sherry to simmer in a large Dutch oven over medium-high heat. Add

onion and cook, stirring, until soft but not browned, about 5 minutes. Add

water if needed to prevent browning. Add shallots and garlic and cook 2

minutes.

 

Add tomato paste, crushed tomatoes, tomato juice, red pepper and

saffron. Bring to the boil. Lower heat to medium and simmer 10

minutes. Let cool slightly, then puree.

 

Nutrition information per 1/2 c. serving: Calories 70, Carbohydrates 15 g,

Protein 2 g, Fat 0 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 211

mg, Calcium 55 mg, Dietary fiber 2 g, Diabetic exchanges per serving: 1

bread/ starch exch.

 

 

 

 

 

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