Tomato Saffron Sauce
A tomato sauce with true depth of flavor!
The Tomato Saffron Sauce pairs nicely with pasta, seafood, meat, vegetables, or even as a topping for pizza.
If possible, use Chablis or chardonnay (fermented in stainless steel).
Trim, peel, and thinly slice 5 shallots
Trim and thinly slice 1 fennel bulb
Heat a pan over medium-low heat and add ⅓ cup of extra virgin olive oil
Add the shallots and fennel to the pan. Sweat until soft and translucent but without color. Mix periodically
Add salt to taste and continue to sweat the ingredients
Raise the heat to medium. Add ½ cup of white wine and reduce it by half
Add a pinch of Aleppo pepper and a heavy pinch of saffron
Simmer for 5m to incorporate the flavors
Scoop 1 jar of yellow cherry tomatoes and reserve the liquid
Add the liquid to the pan and reduce it by half
Press the tomatoes and add any additional liquid to the pan. Continue to simmer for 10m to concentrate the flavors. Remove from the pan
Cut ⅔ cup of butter into large chunks
Add the fennel and shallots to a blender. Blend on medium speed until smooth
Add the butter pieces, one at a time, while blending on low speed
Strain through a fine mesh sieve into a saucepan
Season with salt to taste, 1 tsp of champagne vinegar, and 1 tsp of shio koji. Keep warm over low heat
Add the yellow cherry tomatoes. The tomato saffron sauce is ready
A spoonful of tomato saffron sauce goes a long way!
Yield 2 people
Yellow Cherry Tomato1 jar
White Wine½ cup
Shio Koji1 tsp
Extra Virgin Olive Oil⅓ cup
Champagne Vinegar1 tsp
Saffron1 heavy pinch
Aleppo Pepper1 pinch
Fine Mesh Sieve