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Velvety Saffron Tomato Purée – vegetarian recipe
Stav Kogan

Velvety Saffron Tomato Purée

A rich, smoky, and elegant tomato purée made with broiled tomatoes, saffron, and 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.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings: 8 serving
Calories: 125
Ingredients Method Nutrition

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 (10 ml) sea salt, or to taste
  • ¼ cup (60 ml / 2 fl oz) heavy cream
  • 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.

Method
 

  1. Position an oven rack about 4-6 inches from the broiler and preheat the broiler on high.
  2. 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.
  3. Carefully transfer the hot tomatoes to a bowl.
  4. Let them cool just enough to handle, or run them under cold water for a moment. The skins should slip off easily.
  5. Discard the skins.
  6. Cut the peeled tomatoes into large chunks and transfer them to a blender or food processor.
  7. Blend until you have a smooth purée.
  8. In a large, heavy-bottomed skillet or pot, melt the butter over medium heat.
  9. Add the crushed basil, black pepper, saffron threads, and thyme.
  10. Sauté the spices, stirring constantly, for about 2 minutes until fragrant.
  11. Pour the tomato purée into the skillet with the spices.
  12. Stir in 2 teaspoons (10 ml / 0.3 fl oz) of salt.
  13. Bring the mixture to a gentle bubble, then reduce the heat to low.
  14. Simmer the purée very gently, uncovered, for about 1. 5 hours.
  15. Stir occasionally to prevent it from sticking. The purée will reduce and thicken considerably.
  16. 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.
  17. Taste and adjust seasoning if needed.
  18. Serve warm as a rich, cooling accompaniment to spicy dishes.

Nutrition

Calories: 125kcalCarbohydrates: 8gProtein: 2gFat: 10g

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