1/2 teaspoon saffron threads
1/4 cup vegetable stock or chicken stock
1-1/2 lbs. red, ripe tomatoes
1/2 lb. (2 sticks) unsalted California butter, at room temperature
2 tablespoons white wine vinegar
1/2 teaspoon salt
pinch of freshly ground pepper
Makes about 1-1/4 cups
In a small bowl, stir the saffron and stock together and let stand for 15 minutes. Meanwhile, chop the tomatoes coarsely; you will have about 1 quart. Combine them in a large saucepan or Dutch oven with the saffron and stock. Bring to boil then cook over low heat, stirring frequently, for 40-45 minutes or until the mixture is very thick and reduced in volume to less than one cup.
Add the butter a half stick at a time, whisking after each addition until it has been incorporated into the tomatoes. Add the vinegar, salt and pepper. With the back of a spoon, force the mixture through a fine-meshed sieve to remove the seeds and skins.
Suggested Uses
Dip or Spread: Great dip for crusty bread or sliced baguette.
Topping: Brush on grilled, sauteed or broiled fish or chicken. Also, try tossing with cooked asparagus or broccoli.
Pasta: Toss with hot, cooked noodles or fettucine; add chopped fresh tarragon to taste.
Soups: Add to broths and light vegetable soups for a nice enrichment.
Per 2 tablespoons of tomato saffron butter: 95.96 calories, .66 g protein, 24 mg cholesterol, 3.27 g carbohydrate, 69.26 mg sodium, .30 g fiber, 8.86 g total fat.
Recipe property of Thomas Keller, The French Laundry, Yountville, California