Roasted Yellow Tomatoes With Saffron

Name: Roasted Yellow Tomatoes With Saffron
Total time: 50 min
Yield: Four servings
Ingredients: 2 pounds yellow tomatoes; 4 threads saffron; 1 tablespoon grated orange rind; 1 tablespoon grated lemon rind; 1/4 cup orange juice; 1/2 teaspoon cider vinegar; 6 cloves roasted garlic, peeled; 2 teaspoons Tabasco; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1 cup yogurt cheese; 1/4 cup minced parsley leaves; 2 tablespoons minced mint leaves; 2 tablespoons minced basil leaves

By Molly O'Neill

Total Time: 50 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; DIPPING LIGHTLY

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Ingredients

Yield:Four servings

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

Ingredient Substitution Guide

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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.