Roasted Yellow Tomatoes With Saffron Recipes

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ROASTED YELLOW TOMATOES WITH SAFFRON



Roasted Yellow Tomatoes With Saffron image

Provided by Molly O'Neill

Categories     condiments, dips and spreads

Time 50m

Yield Four servings

Number Of Ingredients 14

2 pounds yellow tomatoes
4 threads saffron
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
1/4 cup orange juice
1/2 teaspoon cider vinegar
6 cloves roasted garlic, peeled
2 teaspoons Tabasco
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup yogurt cheese
1/4 cup minced parsley leaves
2 tablespoons minced mint leaves
2 tablespoons minced basil leaves

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 4 grams

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