Spicy saffron tomato-pepper sauce

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PREP TIME

35 min

Makes

10 cups (2.5 L)

* PLUS Cooking time: 45 minutes

Ingredients

  • 3 large onions
  • 12 garlic cloves
  • 4 tbsp olive oil
  • 4 bell peppers , preferably 2 red and 2 green
  • 6 large tomatoes , coarsely chopped
  • 1 tbsp paprika
  • 1 tsp hot red-chili flakes
  • 1 tsp saffron threads
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 398-mL can tomato sauce
  • 1 cup chopped fresh cilantro

Instructions

  • Coarsely chop onions and mince garlic. In a large wide saucepan, heat oil over medium heat. When hot, add onions and garlic and stir often until onions are softened, about 10 minutes. Do not let them brown.
  • Meanwhile, core peppers and coarsely chop. Add peppers and tomatoes, including seeds and juice, to softened onions along with paprika, chili flakes, saffron, salt and cayenne. Stir in tomato sauce. Increase heat and bring to a boil. Then reduce heat to medium-low and simmer, uncovered and stirring occasionally, until slightly reduced, from 35 to 40 minutes. Stir in coriander. Use right away, refrigerate for up to 3 days or freeze. If reheating, add some freshly chopped coriander just before serving.

Nutrition (per serving)

  • Calories
  • 119,
  • Protein
  • 3 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 6 g,
  • Fibre
  • 4 g,
  • Sodium
  • 490 mg.

Precious saffron elevates this slow simmer to an amazing-tasting sauce–perfect as a make-ahead party feature.

Chatelaine tip

Use 2 cups (500 mL) to coat 1/2 pound (250 g) pasta.