Saffron Tomato Sauce
serves 3 -4
2 tablespoons good quality extra virgin olive oil
1 medium yellow onion, sliced thin
2 cloves of garlic, minced on a microplane
1 (28 ounce) can diced tomatoes
1 teaspoon fresh thyme, chopped
½ - ¾ cup good quality chicken stock
¼ teaspoon saffron threads
¼ cup italian parsley, chopped
kosher salt and fresh ground pepper to taste
Heat olive oil in a large sautee pan over medium low heat. Add onion and cook until soft, about 5 to 8 minutes. Add garlic and cook until it begins to color, about a minute. Add tomatoes, thyme, 1/2 cup chicken stock, and saffron. Bring to a simmer and allow to reduce by about 25 percent, or until desired consistency is reached. Add in remaining stock if sauce is too thick. Stir in parsley. Taste and season with salt and pepper.
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