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Sauces & Seasonings
Italian
Makes about 2 cups
1 hour 15 minutes
1 hour
You know this tasty spread must be good when created by noted chef, Thomas Keller! Use it as a spread on fresh baked bread, add zing to soup or fish, top hot veggies or freshly popped popcorn. See notes for additional suggestions.
1/2 teaspoon saffron threads (can be purchased at specialty grocery stores)
1/4 cup vegetable stock or chicken stock
1 1/2 pounds organic tomatoes (use red tomatoes) ripe
1/2 pound unsalted butter at room temperature (2 sticks)
2 tablespoons white wine vinegar (can be purchased at specialty grocery stores)
1/2 teaspoon salt
1 pinch fresh ground pepper
In a small bowl, stir the saffron and stock together and let stand for 15 minutes. Meanwhile, chop the tomatoes coarsely; you will have about 1 quart.
Combine tomatoes in a large saucepan or Dutch oven with the saffron and stock. Bring to boil then cook over low heat, stirring frequently, for 40-45 minutes or until the mixture is very thick and reduced in volume to less than one cup.
Add the butter a half stick at a time, whisking after each addition until it has been incorporated into the tomatoes. Add the vinegar, salt and pepper. With the back of a spoon, force the mixture through a fine-meshed sieve to remove the seeds and skins.
Suggested Uses:
