ROASTED YELLOW TOMATOES WITH SAFFRON
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 50m
Yield Four servings
Number Of Ingredients 14
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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