1/2 teaspoon saffron threads
1/4 cup vegetable stock or chicken stock
1-1/2 pounds red, ripe tomatoes
1 cup (2 sticks) unsalted butter, at room temperature
2 tablespoons white wine vinegar
1/2 teaspoon salt
Pinch of freshly ground pepper

In a small bowl, stir saffron and stock together and let stand for 15 minutes. Meanwhile, chop tomatoes coarsely; you will have about 1 quart. Combine them in a large saucepan or Dutch oven with the saffron and stock. Bring to boil then cook over low heat, stirring frequently, for 40-45 minutes or until the mixture is very thick and reduced in volume to less than one cup.

Add the butter a half stick at a time, whisking after each addition until it has been incorporated into the tomatoes. Add the vinegar, salt and pepper. With the back of a spoon, force the mixture through a fine-meshed sieve to remove the seeds and skins.

Suggested Uses
Dip or Spread: Great dip for crusty bread or sliced baguette.

Topping: Brush on grilled, sauteed or broiled fish or chicken. Also, try tossing with cooked asparagus or broccoli.

Pasta: Toss with hot, cooked pasta; add chopped fresh tarragon to taste.

Soups: Add to broths and light vegetable soups for a nice enrichment.

Yield: 1-1/4 cups
Serving Size: 2 tablespoons

Nutritional Information Per Serving
Calories: 96
Total Fat: 9 g
Total Carbohydrate: 3 g