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Tomato-saffron Cream Sauce Recipe

Ingredients

How to make it

  • Heat the oil in a saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about three minutes. Add the saffron and white wine and stir so saffron permeates the wine. Add the garlic and cook for 30 seconds. Add the tomatoes, thyme, and 1/2 teaspoon of the salt and cook until the tomatoes give up their liquid, about 5 minutes, stirring from time to time. Add the tomato paste and cook, stirring, for 1 minute. Add the stock, bring to a boil, and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half, about 3 minutes. Add the remaining 1/4 teaspoon salt, the butter and parsley and whisk to blend. Remove from the head and discard thyme sprigs. Puree on high speed with a hand-held immersion blender or in batches in a food processor.
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On gnocchi   Close

Reviews & Comments 2

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  • jenged 17 years ago
    This looks awesome! Thanks for putting "vegetable or chicken stock" too. Too many perfectly good "vegetarian" recipes are made not so by the simple call for chicken stock when vegetable stock works just as well.
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  • nikchick 17 years ago
    Goes with Gnocchi
    Was this review helpful? Yes Flag

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nikchick Seattle, WA

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  • italian
  • saffron
  • tomato
  • sauce
  • savory
  • rich
  • stovetop
  • italian

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  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onions
  • 1 teaspoon saffron
  • 2 tablespoons white wine
  • 2 teaspoons minced garlic
  • 2 1/2 cups chopped, seeded tomatoes
  • 2 sprigs fresh thyme
  • 3/4 teaspoon salt
  • 1 tablespoon tomato paste
  • 1/2 cup plus 2 tablespoons vegetable or chicken stock
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped parsley
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