Ingredients
Good tasting extra-virgin olive oil
1 medium onion, minced
Generous 1/2 teaspoon crumbled saffron threads
1 28-ounce can whole tomatoes with their liquid
Salt and freshly ground black pepper
Instructions
1. Make the Sauce: Lightly film a straight-sided, 12-inch sauté pan with the olive oil. Over medium heat, gently cook the onion until tender and translucent. Add the saffron and sauté until fragrant, 30 seconds to one minute.
2. Add the tomatoes and their juice, crushing them with your hands as they go into the pan. Increase the heat to medium-high and simmer 20 to 30 minutes, or until the tomatoes have lost their raw taste and have thickened in the bottom of the pan. Taste for salt and pepper and thin with water as needed.
Keeps up to 3 days covered in the refrigerator, and freezes for 3 months. For use in the Homemade Ricotta Gnocchi with Saffron Tomato Sauce recipe.
From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.