Cumin Orange Tomato Sauce

By Molly O’Neill

Published March 27, 1993

Total Time
35 minutes
Rating
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This sauce is an excellent compliment to traditional cod cakes, as well as those scented with ginger.

Featured in: FOOD; Better Fish to Fry

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Ingredients

Yield:One and one-quarter cups

  • 4 tomatoes, cored and halved

  • 1 teaspoon olive oil

  • 1 ½ teaspoons cumin seeds

  • 1 teaspoon orange zest

  • Pinch saffron

  • ½ teaspoon salt, plus more to taste

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 57 calories; 2 grams monosaturated fat; 2 grams fat; 3 grams fiber; 467 milligrams sodium; 2 grams protein; 5 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

  1. Step 1

    Preheat oven to 425 degrees. Place tomatoes on a lightly oiled baking sheet, skin side up. Brush with olive oil. Sprinkle cumin seeds over tomatoes. Roast until tomatoes are very soft, about 25 minutes.

  2. Step 2

    Place roasted tomatoes with orange zest, saffron and salt in a blender. Process until smooth. Taste and adjust seasoning.

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