This velvety saffron tomato purée slow-roasts Roma tomatoes with butter, thyme, and basil until their sugars concentrate, then finishes with saffron and a pour of cream. Think of it as tomato soup's elegant older sibling — silkier, deeper, and faintly golden.
There’s something truly magical about transforming a handful of simple ingredients into a dish with profound depth and flavor. This Velvety Saffron Tomato Purée is a testament to that magic. By broiling ripe, red tomatoes, we unlock a subtle smokiness that beautifully complements the warmth of saffron and the richness of heavy cream. It’s slow-simmered until it reaches a luscious, paste-like consistency, creating the perfect, cooling counterpoint to your favorite fiery Indian curries or spicy grilled vegetables. Prepare to fall in love with the most elegant tomato dish you’ve ever made!
Ingredients
• 2 lbs / 900 g (31.7 oz) ripe, red tomatoes, such as Roma or on-the-vine
• 2 Tbs / 28 g (0.99 oz) unsalted butter
• 1 tsp (5 ml) dried basil, crushed
• 1 tsp (5 ml) freshly ground black pepper
• ½ tsp crushed saffron threads
• ¼ tsp dried thyme
• 2 tsp sea salt, or to taste
• ¼ cup / 60 ml (2 fl oz) heavy cream
Instructions
1. Position an oven rack about 4-6 inches from the broiler and preheat the broiler on high. Place the whole tomatoes on a baking sheet and broil, turning them every few minutes with tongs, until the skins are blistered and lightly charred all over. This should take about 10-15 minutes.
2. Carefully transfer the hot tomatoes to a bowl. Let them cool just enough to handle, or run them under cold water for a moment. The skins should slip off easily. Discard the skins.
3. Cut the peeled tomatoes into large chunks and transfer them to a blender or food processor. Blend until you have a smooth purée.
4. In a large, heavy-bottomed skillet or pot, melt the butter over medium heat. Add the crushed basil, black pepper, saffron threads, and thyme. Sauté the spices, stirring constantly, for about 2 minutes until fragrant.
5. Pour the tomato purée into the skillet with the spices. Stir in 2 teaspoons (10 ml / 0.3 fl oz) of salt. Bring the mixture to a gentle bubble, then reduce the heat to low.
6. Simmer the purée very gently, uncovered, for about 1.5 hours. Stir occasionally to prevent it from sticking. The purée will reduce and thicken considerably.
7. Once the purée is very thick, stir in the heavy cream. Increase the heat to medium-high and stir continuously just until the sauce returns to a thick, paste-like consistency. Be careful not to let it boil rapidly.
8. Taste and adjust seasoning if needed. Serve warm as a rich, cooling accompaniment to spicy dishes.
Nutritional Information
• Serving Size: 1/8 of recipe
• Calories: 125 kcal
• Fat: 10g
• Carbohydrates: 8g
• Protein: 2g
• Disclaimer: is an estimate and may vary.
Pro Tips
• Use Roma or plum tomatoes for a meatier, less watery purée with a more concentrated flavor.
• To make this vegan, substitute the butter with a quality olive oil and the heavy cream with full-fat coconut cream or a rich cashew cream.
• For a more vibrant color and flavor, ‘bloom’ the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the skillet.
FAQ
Q: How can I make this saffron tomato purée vegan
A: To make this recipe vegan, simply substitute the unsalted butter with 2 tablespoons (30 ml / 1 fl oz) of high-quality olive oil. For the heavy cream, use ¼ cup of full-fat coconut cream or a rich, homemade cashew cream for a similar luscious texture.
Q: What vegetarian dishes pair well with this tomato purée
A: This purée is a fantastic cooling counterpoint to spicy vegetarian dishes. Try it alongside a fiery lentil dal, spicy roasted cauliflower, grilled paneer skewers, or as a rich base for a vegetable korma. It also works beautifully as an elegant pasta sauce.
Q: How should I store leftover saffron tomato purée
A: Store any leftover purée in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and deepen. You can also freeze it in an ice cube tray for smaller portions, then transfer the frozen cubes to a freezer bag for up to 3 months.
Q: Can I add protein to make this a complete vegetarian meal
A: Absolutely. While this is an accompaniment, you can turn it into a main dish by stirring in cooked chickpeas, lentils, or pan-fried tofu or paneer at the end of the cooking time. Serving it over quinoa will also boost the protein content.
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Velvety Saffron Tomato Purée
Ingredients
Method
- Position an oven rack about 4-6 inches from the broiler and preheat the broiler on high.
- Place the whole tomatoes on a baking sheet and broil, turning them every few minutes with tongs, until the skins are blistered and lightly charred all over. This should take about 10-15 minutes.
- Carefully transfer the hot tomatoes to a bowl.
- Let them cool just enough to handle, or run them under cold water for a moment. The skins should slip off easily.
- Discard the skins.
- Cut the peeled tomatoes into large chunks and transfer them to a blender or food processor.
- Blend until you have a smooth purée.
- In a large, heavy-bottomed skillet or pot, melt the butter over medium heat.
- Add the crushed basil, black pepper, saffron threads, and thyme.
- Sauté the spices, stirring constantly, for about 2 minutes until fragrant.
- Pour the tomato purée into the skillet with the spices.
- Stir in 2 teaspoons (10 ml / 0.3 fl oz) of salt.
- Bring the mixture to a gentle bubble, then reduce the heat to low.
- Simmer the purée very gently, uncovered, for about 1. 5 hours.
- Stir occasionally to prevent it from sticking. The purée will reduce and thicken considerably.
- Once the purée is very thick, stir in the heavy cream. Increase the heat to medium-high and stir continuously just until the sauce returns to a thick, paste-like consistency. Be careful not to let it boil rapidly.
- Taste and adjust seasoning if needed.
- Serve warm as a rich, cooling accompaniment to spicy dishes.
