Yellow Tomato Saffron Broth

4 from 1 ratings

Add vegetables and this doubles as a perfectly good summer soup. I use asparagus stock here because this sauce is going to accompany my Asparagus Paella, but feel free to replace it with basic stock. Click here to read the full story on Dirt Candy: A Cookbook.

Servings

servings

Ingredients

2 tablespoon extra-virgin olive oil
1 cup diced yellow onion
1/4 cup minced garlic
1 1/4 teaspoon saffron
6 cup roughly chopped yellow or red tomato
1 tablespoon salt
1 piece seaweed
3 1/2 cup vegetable stock, or asparagus stock

Directions

In a medium-sized pot, heat the olive oil to medium-high and sweat the onion and garlic. When the garlic is very soft, add the saffron and cook, stirring, for 2 minutes. Increase the heat to medium, and add the tomato and salt. Cook, stirring occasionally, until the tomatoes start to break down, about 10 minutes. Add the seaweed and stock. Bring to a simmer, turn the heat to low, and cook for 30 minutes. Remove from heat and let cool slightly.
Working in batches, puree the mixture in a blender until smooth. Push through a chinois, or fine mesh strainer, to make it silky. The sauce will keep covered in the fridge for up to a week.