Roasted Yellow Tomatoes With Saffron
Published May 23, 1992
- Total Time
- 50 minutes
- Rating
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Ingredients
2 pounds yellow tomatoes
4 threads saffron
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
¼ cup orange juice
½ teaspoon cider vinegar
6 cloves roasted garlic, peeled
2 teaspoons Tabasco
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup yogurt cheese
¼ cup minced parsley leaves
2 tablespoons minced mint leaves
2 tablespoons minced basil leaves
Nutritional analysis per serving (4 servings)
14 grams carbs; 10 milligrams cholesterol; 118 calories; 2 grams saturated fat; 5 grams fat; 3 grams fiber; 396 milligrams sodium; 8 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Place the whole tomatoes on a baking sheet. Roast in the oven until the skins blister and split, about 15 minutes. Set aside to cool. Peel off the skins. Core and seed.
- Step 2
Put the roasted tomatoes in a nonstick skillet. Add the saffron, orange and lemon rinds, orange juice, vinegar, garlic, Tabasco, salt and pepper. Cook slowly over medium-low heat until the tomatoes thicken into a dense paste, about 20 minutes. Season with salt and pepper to taste.
- Step 3
Put the tomato mixture in a bowl. Fold in the yogurt cheese. Garnish with fresh herbs. This dip can be stored in the refrigerator in a closed container for up to 3 days. Serve with nuggets of grilled lobster, shrimp or corn chips.
Private Notes