Roasted Yellow Tomatoes With Saffron
- Total Time
- 50 minutes
- Rating
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Ingredients
- 2pounds yellow tomatoes
- 4threads saffron
- 1tablespoon grated orange rind
- 1tablespoon grated lemon rind
- ¼cup orange juice
- ½teaspoon cider vinegar
- 6cloves roasted garlic, peeled
- 2teaspoons Tabasco
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
- 1cup yogurt cheese
- ¼cup minced parsley leaves
- 2tablespoons minced mint leaves
- 2tablespoons minced basil leaves
Nutritional analysis per serving (4 servings)
118 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 8 grams protein; 396 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes