Ingredients
Good tasting extra-virgin olive oil
1 medium onion, minced
Generous 1/2 teaspoon crumbled saffron threads
1 28-ounce can whole tomatoes with their liquid
Salt and freshly ground black pepper
Instructions
1. Make the Sauce: Lightly film a straight-sided, 12-inch sauté pan with the olive oil. Over medium heat, gently cook the onion until tender and translucent. Add the saffron and sauté until fragrant, 30 seconds to one minute.
2. Add the tomatoes and their juice, crushing them with your hands as they go into the pan. Increase the heat to medium-high and simmer 20 to 30 minutes, or until the tomatoes have lost their raw taste and have thickened in the bottom of the pan. Taste for salt and pepper and thin with water as needed.
Keeps up to 3 days covered in the refrigerator, and freezes for 3 months. For use in the Homemade Ricotta Gnocchi with Saffron Tomato Sauce recipe.
From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.
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