Jake Cohen's Sun Gold Saffron Tomato Sauce

Name: Jake Cohen's Sun Gold Saffron Tomato Sauce
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tablespoons olive oil; 1 medium yellow onion, finely chopped; 6 garlic cloves, minced; 1/4 teaspoon crushed red pepper; 3 pints (2 pounds) sun gold cherry tomatoes; Kosher salt and freshly ground black pepper; Pinch saffron threads, ground; 1/2 cup boiling water; 1/2 cup heavy cream; 1 pound of pasta

4 steps

The gold and the beautiful!!! Made a quick weeknight tomato sauce with sun gold cherry tomatoes, lots of garlic, and saffron and it literally tastes like summer! I love radiatore, but rotini also works like a dream!! Sun Gold Saffron Tomato Sauce 3 tablespoons olive oil 1 medium yellow onion, finely chopped 6 garlic cloves, minced 1/4 teaspoon crushed red pepper 3 pints (2 pounds) sun gold cherry tomatoes Kosher salt and freshly ground black pepper Pinch saffron threads, ground 1/2 cup boiling water 1/2 cup heavy cream

Updated at: Thu, 17 Aug 2023 12:02:09 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories673.9 kcal (34%)

Total Fat23.6 g (34%)

Carbs98.1 g (38%)

Sugars11.3 g (13%)

Protein18.1 g (36%)

Sodium221.2 mg (11%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonsolive oil

1yellow onion

medium, finely chopped

6garlic cloves

minced

¼ teaspooncrushed red pepper

3 pintscherry tomatoes

sun gold

kosher salt

freshly ground black pepper

½ cupwater

1 poundpasta

Instructions

Step 1

1. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onions, garlic, and crushed red pepper and cook until softened and lightly golden, 4-5 minutes.

Step 2

2. Add the tomatoes and season with salt and pepper. Cool, stirring often, until the skins blister and the tomatoes release their juices, 3-4 minutes.

Step 3

3. Meanwhile in a small heatproof bowl, cover the ground saffron with the boiling water to infuse. Pour over the tomatoes, then reduce the heat to hold a light simmer and cook for 10 minutes to lightly thicken.

Step 4

4. Transfer to a blender and purée until smooth. Return to the pot and stir in the heavy cream. Season with salt and pepper, then add a pound of the cooked pasta of your choosing and make it rain parm.

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