Yellow Tomato Saffron Broth

Yellow Tomato Saffron Broth
Staff Writer
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Yellow Tomato Saffron Broth

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.

 

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4
Servings
321
Calories Per Serving
Deliver Ingredients

Notes

Recipe adapted from Dirt Candy: A Cookbook by Amanda Cohen, Ryan Dunlavey, and Grady Hendrix (Clarkson Potter, 2012). 

Ingredients

  • 2  Tablespoons  extra-virgin olive oil
  • 1  Cup  diced yellow onion
  • 1/4  Cup  minced garlic
  • 1 1/4  Teaspoon  saffron
  • 6  Cups  roughly chopped yellow or red tomato
  • 1  Tablespoon  salt
  • piece seaweed
  • 3 1/2  Cups  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.

Nutritional Facts

Total Fat
14g
20%
Sugar
15g
17%
Saturated Fat
8g
33%
Cholesterol
20mg
7%
Carbohydrate, by difference
35g
27%
Protein
13g
28%
Vitamin A, RAE
30µg
4%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
54mg
72%
Vitamin K (phylloquinone)
33µg
37%
Calcium, Ca
153mg
15%
Choline, total
36mg
8%
Fiber, total dietary
5g
20%
Folate, total
142µg
36%
Iron, Fe
3mg
17%
Magnesium, Mg
35mg
11%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
211mg
30%
Selenium, Se
11µg
20%
Sodium, Na
1444mg
96%
Water
200g
7%
Zinc, Zn
1mg
13%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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